Description
A warm twist on breakfast, these Quiche Stuffed Bagels are filled with a cheesy egg custard, perfect for busy mornings or brunch.
Ingredients
Scale
- 6 plain or everything bagels, split
- 1–2 teaspoons butter or oil for the muffin tin
- 6 large eggs
- 1/2 cup milk (whole or 2% or non-dairy)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked bacon or ham, chopped (optional)
- 1/2 cup sautéed spinach or kale, squeezed dry
- 1/2 cup sautéed mushrooms or diced bell pepper
- 1/4 cup chopped green onions or chives
Instructions
- Preheat the oven to 375°F (190°C) and lightly butter or oil a 6-cup muffin tin.
- Hollow each bagel half by cutting a 1-inch ring from the center.
- In a medium bowl, whisk the eggs, milk, salt, and pepper until smooth. Stir in cheese and mix-ins.
- Press each bagel half into a muffin cup and fill about 3/4 full with the egg mixture.
- Bake for 18–22 minutes until the egg is set and golden. Optionally broil for 1-2 minutes for a browned top.
- Let the stuffed bagels cool in the tin for 5 minutes, then remove and serve warm.
Notes
Use unsalted butter for better salt control. Drain veggies well to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 240mg