Description
These Breakfast Quiche Stuffed Bagels combine the flaky, savory goodness of a classic quiche with the convenience and heartiness of a bagel. Hollowed-out bagels are filled with a rich mixture of eggs, cream, sharp cheddar, crispy bacon, and fresh veggies, then baked to golden perfection. Perfect for a satisfying brunch or a special breakfast treat.
Ingredients
Scale
Bagel Base
- 4 large bagels (plain, everything, or sesame)
Quiche Filling
- 5 large eggs
- â…“ cup heavy cream (or whole milk)
- ½ cup shredded sharp cheddar cheese
- â…“ cup cooked and crumbled bacon (or breakfast sausage)
- ¼ cup finely diced bell peppers
- 2 tablespoons chopped fresh chives
- Salt and black pepper, to taste
- Pinch of smoked paprika (optional)
For Baking
- Butter or olive oil for greasing
Instructions
- Prep the Bagels: Preheat your oven to 350°F (175°C). Slice the tops off your bagels and carefully hollow out the centers, leaving sturdy walls so they can hold the filling without collapsing.
- Make the Quiche Mixture: In a bowl, whisk together the eggs and cream until smooth. Stir in shredded sharp cheddar cheese, cooked and crumbled bacon (or sausage), finely diced bell peppers, chopped fresh chives, salt, black pepper, and a pinch of smoked paprika if using.
- Fill and Bake: Grease a baking dish with butter or olive oil to prevent sticking. Place the hollowed bagels in the dish and fill each hollow with the egg mixture. Bake in the preheated oven for 20 to 25 minutes, or until the filling is set and the tops are golden brown.
- Cool Slightly and Serve: Remove the bagels from the oven and let them cool for about 5 minutes. Serve warm alongside a fresh salad or fruit for a complete and delightful brunch experience.
Notes
- You can substitute cooked breakfast sausage for bacon if preferred.
- For a lighter option, use whole milk instead of heavy cream.
- Feel free to add other mix-ins like spinach, mushrooms, or different cheeses based on your preference.
- To make this dish vegetarian, omit the bacon and use vegetables or plant-based sausage.
- Ensure the bagel walls are thick enough to hold the filling without leakage.
