Tasty Quiche Stuffed Bagels

These egg-filled bagel cups take your standard breakfast roll to new heights with a velvety egg blend, crunchy bacon bits, and gooey cheese that'll change how you start your day. When you bake that classic egg mixture right into the middle of sturdy bagel halves, you get grab-and-go morning treats that look fancy but taste even better.

I came up with these stuffed bagels during a weekend get-together, when I needed something heartier than plain bagels but simpler than cooking a full quiche. They've turned into my go-to breakfast hit that friends and family always ask for when they stop by.

What You'll Need

• Plain bagels: Your foundation that holds everything together. Try to grab some from a local bakery for extra freshness and taste.
• Large eggs: These form the creamy center of your creation. If you can find eggs from a local farm, they'll give you richer color and flavor.
• Heavy cream and milk: Mixed together, they make the filling just right. The fat helps everything turn out smooth and tender.
• Cooked bacon: Adds that smoky taste and nice crunch. Go for thicker slices to really taste the bacon in each bite.
• Red onion: Gives a bit of zip and subtle crunch. Pick ones that feel heavy and have tight skin for the freshest flavor.
• Shredded cheese: Creates those amazing melty pockets. Grate it yourself instead of buying pre-shredded for better melting.
• Fresh chives: Brings a light oniony taste and pretty green color. Snip some from your garden if you can for the strongest flavor.

Making Your Bagel Cups

Get Everything Ready:

First thing, turn your oven on to 375°F and put some parchment on a baking sheet. This helps cook everything evenly and stops the bagels from sticking. Have all your stuff measured out before you start putting it all together.

Mix The Egg Filling:

Grab a medium bowl and beat those eggs, heavy cream, milk, salt, and pepper until everything looks smooth. Beating adds some air to the eggs which makes them puff up a little when they bake, giving you a nicer texture.

Throw In The Good Stuff:

Carefully stir in your bacon pieces, chopped red onion, cheese, and chives. Make sure everything gets mixed in evenly so each bagel has the same amount of tasty bits.

Set Up Your Bagels:

Put your halved bagels on the baking sheet with the cut side facing up, keeping a bit of space between them. They should be fresh but still firm enough to hold all that egg mixture without getting mushy.

Pour In The Mixture:

Slowly pour your egg mix into each bagel half, filling up that middle dip and letting some spill onto the cut part. The eggs will firm up as they bake and make a nice rounded top.

Bake Until Done:

Slide the filled bagels into your hot oven and let them cook for 20-25 minutes until the egg is set and the tops look slightly golden. Don't worry if they puff up while baking—that's supposed to happen.

Cool Slightly:

Take them out and let your bagels sit for a few minutes before you eat them. This short break lets the eggs finish setting and makes them easier to pick up and eat.

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It's the bacon that really makes these bagels stand out. I stumbled on this combo while trying to use up some day-old bagels one weekend, and the way that smoky flavor mixes with the creamy eggs just hits right. My partner now begs for these every Saturday and Sunday, saying they're better than any breakfast sandwich.

Keeping Them Fresh

Your egg-filled bagels will stay tasty for up to 3 days in the fridge if you store them right. Let them cool down completely, then put them in a sealed container with paper towels between layers to soak up moisture. When you want one, warm it in the microwave for about 30-45 seconds or put it in a 350°F oven for 5-7 minutes until it's hot all the way through. If you want to keep them longer, let them cool, wrap each one in plastic wrap and then foil, and pop them in the freezer where they'll last up to 3 months.

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Simple Swaps

You can change up this flexible recipe to match what you like or what you've got on hand. Try using spinach and feta for something different, or swap the bacon for ham if that's what you prefer. You can even make these without dairy if needed. Just use unsweetened almond milk or coconut milk instead of the cream and milk—they'll be a bit less creamy but still good. For folks who don't eat meat, leave out the bacon and add sautéed mushrooms, colorful peppers, or a meat substitute instead. Got gluten issues? Just use gluten-free bagels without changing anything else.

What To Eat With Them

These rich egg bagels go great with lighter sides that balance them out. Try them with a simple arugula salad with lemon dressing for a complete meal. If you're extra hungry, add some fresh fruit, hash browns, or roasted potatoes on the side. You could also set out different sauces like salsa, hot sauce, hollandaise, or herb-mixed sour cream so everyone can dress up their own. For special mornings, pour some mimosas or spicy Bloody Marys to make it feel like you're at a fancy brunch spot without leaving home.

Frequently Asked Questions

→ Can I try this with flavored bagels?

Sure, bagels like everything or onion can bring extra flavor to this dish.

→ Can I prep this dish in advance?

You can mix the filling and keep it refrigerated. Assemble the bagels and bake them fresh when you're ready to eat.

→ Is there a substitute for bacon?

Absolutely. Ham, sausage, or mushrooms make great swaps depending on your preference.

→ How can I avoid spills with the egg filling?

Put the bagels on a flat baking sheet and slowly pour the filling into the middle of each half.

→ What type of cheese should I use?

Cheddar and Swiss work wonderfully, but feel free to try others like mozzarella or Monterey Jack.