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Breakfast Quiche Stuffed Bagels

Deliciously versatile breakfast bagels filled with creamy eggs, vegetables, and cheese, perfect for a cozy family gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Bagel Preparation
  • 4 pieces bagels, halved
Filling
  • 6 pieces eggs Large eggs work best.
  • 1 cup milk Any type of milk can be used.
  • 1 cup diced vegetables (e.g., bell peppers, spinach, onions) Feel free to mix based on preference.
  • 1 cup shredded cheese (e.g., cheddar or mozzarella) Choose your favorite cheese or mix.
  • to taste Salt and pepper
  • Cooked halal sausage or turkey bacon (optional) This adds a nice protein boost.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice each bagel in half from top to bottom and hollow out the center if desired.
  3. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
  4. Stir in diced vegetables and shredded cheese into the egg mixture. If using, fold in turkey bacon or sausage.
  5. Arrange bagel halves on a baking sheet and fill each half with the egg mixture, being careful not to overfill.
  6. Bake in the preheated oven for 20 minutes, until the eggs are set and the tops are golden brown.
  7. Allow to cool for a few minutes before serving warm or at room temperature.

Notes

For substitutions, use any available vegetables like zucchini or mushrooms. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to three months. Reheat at 350°F (175°C) for about 10-15 minutes.