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Bagels stuffed with quiche are my favorite morning meal when I'm craving something hearty without much work but tons of taste. They combine everything great about quiche—the creamy center, cheesy goodness, and tasty add-ins—and stuff them into hot bagels for a breakfast that seems fancy yet takes almost no effort to whip up.
I first made these on a chill weekend when our fridge was nearly empty except for random bits and some bagels. Now whenever I serve them at family gatherings or friend get-togethers, everyone asks for seconds.
What You'll Need
- Bagels: Pick firm ones like plain or everything style. You want them slightly dense so they don't fall apart
- Large eggs: Get the freshest ones for better flavor and extra fluffiness
- Heavy cream: Makes the filling super smooth. This gives you that real quiche feeling
- Shredded cheese: Try cheddar or mozzarella. Grate it yourself for smoother melting
- Cooked bacon or sausage: Not required but adds amazing flavor. Better meat means better taste
- Cooked spinach or vegetables: Brings nutrients and color. Cook mushrooms, onions or bell peppers first till soft
- Salt and pepper: Enhances all the flavors. Always check and tweak as needed
- Fresh parsley: Skip if you want, but it adds nice color and fresh taste. Pick bright green bunches
- Butter: For coating the pan so everything comes off clean with golden edges
How To Make It
- Warm Up Your Oven:
- Turn it to 375 degrees F. Wait until it's fully hot. This helps everything cook evenly
- Scoop Out The Bagels:
- Take a spoon or knife and dig out most of the soft inside from each bagel half. Make a deep bowl shape but leave enough around the edges so they stay intact. Keep them strong enough to hold the filling
- Mix Your Filling:
- Break the eggs into a bowl. Beat them with the heavy cream until they're light and bubbly. Toss in your cheese and stir well. Add your meat and any veggies you're using. Sprinkle with salt and pepper
- Fill Each Bagel:
- Pour the egg mix into each hollow bagel. Go right up to the edges but don't pile it higher than the rim. Make the top smooth for even cooking
- Cook Your Creation:
- Put the filled bagels on a buttered baking sheet. Pop them in the oven. Let them bake fifteen to twenty minutes until the egg is firm and tops look golden. The middle shouldn't wiggle when moved. Stick a knife in to make sure the center isn't runny
- Finish And Enjoy:
- Let them sit for a minute or two. Scatter some chopped parsley on top for a pop of green and fresh smell. Eat them warm, either whole or cut in half
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I can't get enough of the freshly grated cheddar in this dish. It gets all gooey and has just the right amount of sharpness and stretch. Making these for Sunday breakfast is so fun because everyone picks their own fillings while we all laugh about digging into our bagels—it's such a simple way to make memories.
How To Store
Store any extra quiche-filled bagels in the fridge in a sealed container up to three days. They heat up perfectly in a toaster oven or low-temp regular oven to keep the filling soft and the outside crispy.
Switch It Up
You can use milk or half and half instead of cream for a lighter version. Any cheese works great if that's what you have around. If you like heat, try some pepper jack or a dash of red pepper flakes.
What To Eat With It
These go great with some sliced fresh fruit or crunchy home fries. They're totally portable for on-the-go mornings. Just grab your coffee or tea and you've got a complete cozy breakfast.
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Fun Background
Quiche comes from France's Lorraine region while bagels are famous in New York bakeries. This fun combo brings together two food traditions in one practical and playful morning treat that works for any brunch table.
Common Questions
- → Can I use any type of bagel?
You bet! Any bagel type works great, from plain to everything. Just grab whatever you love for a unique taste twist.
- → What cheese works best in the filling?
Cheddar and mozzarella melt wonderfully and pack great flavor. But don't worry about sticking to rules, use whatever cheese makes you happy.
- → Are there vegetarian options for the filling?
For sure. Skip the meat and toss in spinach, sautéed mushrooms, diced onions, or colorful bell peppers for tons of veggie goodness and flavor.
- → How do I know when the eggs are cooked through?
Look for a firm middle and try the toothpick test. When it comes out clean and the top looks golden, your eggs are done and won't be runny.
- → Can these be made ahead of time?
You can totally make them early, stick them in the fridge, and warm them up in the oven when you need a fast meal or snack.