Breakfast Quiche Stuffed Bagels
Looking for new ways to eat bagels? Look no further than these easy and delicious quiche stuffed bagels. Perfect for breakfast!
Cost: £2 / $2.50
Bread Knife (for slicing top off bagel)
Small Knife (for slicing centre of bagel)
Large Bowl (for filling)
Sharp Knife & Chopping Board
- 4 Bagels
- 1.4oz / 40g Cheddar Cheese, grated
- 6 tbsp Heavy/Double Cream
- 4 single rashers Streaky Bacon, cooked, cooled & chopped
- 2 Eggs, beaten
- 2 Pork Sausages, meat removed from skin & fried
- 1/2 small Red Onion, finely diced
- Fresh Chives, to serve
- Ketchup or Sriracha, to serve
- Salt & Black Pepper, to taste
In a large bowl whisk together 2 eggs and 6 tbsp cream. Add your sausage, bacon, cheese, onion and seasoning to taste. Stir to combine, then place to one side.
Slice a tiny slither off the top of your bagels, then run a knife around the centre, making sure you don't go all the way through (see video for guidance). Carefully but firmly use your thumbs to push the centre of the bagel to the outside, making way for your filling.
Carefully spoon the filling into the bagels and place on a baking tray. Pop in the oven at 190c/374f for 15mins or until the bagel is crispy and the filling is cooked. A good way to check is to poke the quiche with a tooth pick to see if it comes out dry or not.
Serve with a good sprinkling of fresh chives and your favourite dip!
a) Tearing out the centre - A lot of similar recipes actually tear out the centre, instead of squishing it to the sides. Whilst this makes more room for the filling, it is an obvious waste of bagel. Squishing to the sides does make a more dense and doughy texture, which I actually really like. If you'd prefer a thin bagel, the above filling will probably only fill 3 instead of 4 bagels (depending on how much you tear out).
b) Different Fillings - Feel free to switch up the fillings! However I definitely recommend keeping the eggs/cream/cheese for consistency. Also If you're subbing a considerable amount more veg, I'd fry off some to get rid of some of the moisture, otherwise the quiche will be slightly watery.
c) Chives - Try not to think of these as just garnish, they actually add a nice bit of flavour and a pop of colour. Definitely recommend using them!
d ) Make Ahead - I don't recommend making these ahead of time as the cream will soak into the bagel. I have made a double batch of these before and stored the leftovers in the fridge (then reheated when needed). The egg just tastes ever so slightly more spongey and the bagel slightly more chewy. Not a deal breaker, so if you do have leftover do cover and keep in the fridge. Pop in the oven at a lower temp (180c/356f) until heated through.
e) Calories - per bagel with no dip
Calories: 580kcal | Carbohydrates: 50.93g | Protein: 24.24g | Fat: 30.86g | Saturated Fat: 12.722g | Polyunsaturated Fat: 3.47g | Monounsaturated Fat: 11.332g | Trans Fat: 0.117g | Cholesterol: 378mg | Sodium: 1028mg | Potassium: 381mg | Fiber: 4.2g | Sugar: 7.36g | Vitamin A: 725IU | Vitamin C: 1.2mg | Calcium: 131mg | Iron: 4.47mg