Description
When I was growing up, breakfast was always the most cherished meal at my grandmother’s house. She had this magic way of making even the simplest dishes feel like pure love on a plate.
Ingredients
Scale
For the Bagels:
- 4 large bagels (plain or everything bagels work best)
For the Quiche Filling:
- 4 large eggs
- 1/2 cup milk (whole milk preferred for creaminess)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced cooked bacon (optional)
- 1/4 cup chopped spinach
- 1/4 cup diced red bell pepper
- 2 tablespoons finely chopped green onions
- Salt and pepper to taste
- A pinch of smoked paprika (optional for extra flavor)
Instructions
Step 1: Prepare the Bagels
- Preheat your oven to 350°F (175°C).
- Slice the tops off the bagels (about 1/3 of the way down) and gently hollow out the center, leaving about a 1/2-inch thick wall.
- Be careful not to tear through the bottom!
Step 2: Make the Quiche Mixture
- In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika until well combined.
- Stir in the cheese, bacon (if using), spinach, bell pepper, and green onions.
Step 3: Fill the Bagels
- Line a baking tray with parchment paper.
- Arrange the hollowed-out bagels on the tray.
- Carefully pour the quiche mixture into each bagel cavity, filling almost to the top.
Step 4: Bake
- Bake in the preheated oven for about 25–30 minutes, or until the egg mixture is set and slightly golden on top.
- Let cool slightly before serving.
Notes
- Bagel size matters: Choose large bagels to maximize filling space.
- Don’t overfill: Leave a little room to avoid overflow during baking.
- Bake low and slow: This keeps the eggs tender and creamy, not rubbery.
- Cool slightly before slicing: The quiche filling sets as it cools, making it easier to cut and serve.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 (4 Bagels)
- Calories: 320
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
Keywords: Quiche Stuffed Bagels