I’m gifting you this Bagel Quiche breakfast recipe to try sometime soon- it’s both filling and full of good, healthy, real ingredients. There is a how-to video included for this recipe, so be sure to watch it and then scroll to the bottom and print out the complete recipe so you can make it at home.
Here’s something you probably don’t know about me > I worked at a Jewish Elementary School for many years- as a teacher’s aide, as their after-school daycare program director and finally as a substitute teacher. I ate a lot of challah and a lot of bagels during my years at the school.
We ordered lunch regularly from a local bagel deli, and I often got some awesome bagel creations. My favorite was a bagel smeared with plenty of full-fat cream cheese and then melted cheddar cheese on top. Crazy calories, right??
Yeah, that was back in the days where I didn’t have to worry about calories as much!! There were some great egg-bagel items on the menu too. But for some reason, I’ve always had this Bagel Quiche idea in my head. Why not hollow out a bagel and make a quiche inside of it?? So that’s what I did.
On with the featured recipe!
Here’s how you make a Bagel Quiche:
You’ll need these ingredients- a bagel, 2 or 3 eggs (depending on the size of your bagel) and desired quiche fillings. I used cheese, mushroom, red bell pepper and broccoli.
First: Hollow out your bagel. That may seem strange, but people order their bagels “skinny” all the time at bagel shops around the world. You get the benefit of eating a fabulous bagel without all of the extra bread.
Whisk your eggs and pour them into your hollowed out bagel.
Sprinkle your desired fillings (all optional) inside the egg. Add another whisked egg on top if your bagel isn’t quite full enough.
Bake until the egg is set, and you’ve got yourself a bagel quiche! I’m glad I finally acted on the “Quiche inside a Bagel” idea in my head. It’s now one of my new, favorite breakfasts… especially on a day where I want something substantial, but healthy before I hit the slopes. Enjoy!
Here are a few more egg recipes you might like to try:
- Breakfast Quesadillas
- Egg Muffins
- Sweet Potato Hash with Perfect Fried Eggs
- Healthy Breakfast Burrito
- Crustless Brie, Vegetable and Egg Bake
- Green Chile, Bacon and Cheese Egg Bake
- Easy Denver Omelet Egg Muffins
- Creamy Scrambled Eggs
Bagel Quiche
Ingredients
- 1 whole bagel
- 2 to 3 large eggs
- cheese, cooked sausage, chopped vegetables (these are optional add-ins)
Instructions
- Preheat the oven to 375 degrees F. Spray a piece of foil with nonstick spray.
- Slice the very bottom of the bagel off nice and evenly. Set aside to eat, turn into breadcrumbs or discard.
- Carefully hollow out the bread inside of the cut bagel using your fingers to pull the bread away from the crust of the bagel (discard or turn into breadcrumbs). Set the bagel, cut-side-up on the foil.
- Whisk 2 eggs and pour them into the hollowed out bagel. Place desired filling choices into the egg. If the egg and filling does not fill the bagel completely, you can add another whisked egg on top.
- Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven. Bake 20 to 30 minutes, or until the egg is completely set. Timing will depend on how many eggs used and how large the bagel is. Serve immediately (pick it up and eat it with your hands!)
Notes
- The nutritional information is for the bagel and eggs only. Additional fillings should be counted separately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These came out great. They were impressive to look at and they tasted better than expected. A little fussy to prepare, but well worth the effort–and it gets easier as you go. They stick to the foil! Next time I’ll put a square of parchment on the bottom. The bottom leaked on one of my bagels! Just wrap the foil up the sides of the bagel and keep pouring in the egg. Once the bagels were done, I put the crumbs on a sheet pan, hit them hard w/ cooking spray and dusted them with my chicken rub and put the works into the oven for 10 minutes. Croutons for dressing tonight’s soup.