Okay, let’s talk brunch magic. You know that moment when you can’t decide between a bagel and a slice of quiche? This recipe says, “Why not both?” Introducing Quiche Stuffed Bagels—the ultimate savory breakfast mashup that’s as fun to make as it is to eat. Think of a golden, toasted bagel filled with a creamy, cheesy, veggie-packed quiche custard, baked to perfection with crispy edges and a soft, fluffy center. Yes, it’s as good as it sounds.
This one came into my rotation when I had leftover eggs, some veggies that needed using up, and—of course—a bagel habit that wasn’t going anywhere. I made them once for a weekend brunch with friends, and now it’s all anyone asks for. They’re easy to prep ahead, endlessly customizable, and seriously satisfying.
Whether you’re doing weekend brunch, meal prepping for the week, or just want to elevate your everyday breakfast game, these Quiche Stuffed Bagels are going to be your new go-to.
Why You’ll Love This Recipe
- Ready in 30 minutes – Quick enough for weekdays, impressive enough for weekends.
- Totally customizable – Add any fillings you like: veggies, meats, cheeses—you name it.
- Handheld and no-fuss – Quiche you can eat with one hand? Yes please.
- Kid and picky-eater approved – Especially if you let them pick their own fillings.
- Perfect for meal prep – Make a batch, reheat through the week.
- Uses simple ingredients – No need for fancy tools or hard-to-find items.
- Great way to use up leftovers – That lone bell pepper in your fridge finally has a purpose.
Ingredients You’ll Need
Here’s the basic combo I use, but feel free to get creative:
- Bagels – Any kind will work: plain, everything, whole wheat, or even mini bagels for cute little snack versions.
- Eggs – The base of your quiche filling.
- Milk or cream – A splash adds richness and keeps the texture custardy.
- Cheese – Cheddar, Swiss, mozzarella, feta… anything melty or flavorful works great.
- Veggies – I love sautéed onions, spinach, bell peppers, mushrooms, or tomatoes.
- Cooked meats (optional) – Bacon, sausage, or diced ham are all fair game.
- Salt and pepper – Don’t forget to season!
- Olive oil or butter – Just a little for sautéing veggies if needed.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the bagels
Preheat your oven to 375°F (190°C). Slice each bagel in half horizontally like you would for a sandwich, but instead of spreading cream cheese on them, you’re going to carefully scoop out some of the inside to make room for the filling. Don’t hollow them out too much—you want a nice shell that can hold the quiche mixture without leaking.
Place the hollowed bagel halves on a baking sheet lined with parchment paper or foil.
Step 2: Sauté your veggies (optional)
If you’re using veggies like onions, mushrooms, or bell peppers, give them a quick sauté in a little olive oil until soft. This gets rid of excess moisture and boosts flavor. Skip this step for quick-cook veggies like spinach or tomatoes.
Step 3: Make the egg mixture
In a bowl, whisk together your eggs and a splash of milk or cream (roughly 1 egg per bagel half). Add salt, pepper, and any other seasoning you like—garlic powder, a little paprika, or some herbs are great.
Stir in your shredded cheese, cooked veggies, and any meats you’re using. Mix until combined.
Step 4: Fill the bagels
Spoon the egg mixture into each hollowed bagel half, filling them almost to the top. The mixture will puff a bit as it bakes, so don’t overfill. Sprinkle a little extra cheese on top if you want a golden, cheesy crust (you do).
Step 5: Bake
Bake the filled bagels for 18–22 minutes, or until the eggs are set and puffed and the tops are lightly golden. If your oven runs hot, start checking around 16 minutes.
Let them cool for a few minutes before serving—hot egg custard can be lava!
Helpful Tips
Meal Prep Like a Pro
Make a whole tray of these on Sunday and you’ve got breakfast for days. Store them in an airtight container in the fridge for up to 4 days. In the morning, just pop one in the toaster oven or air fryer to reheat—it’ll taste freshly baked.
Freezing Instructions
These freeze surprisingly well! Let them cool completely, then wrap each stuffed bagel in foil and freeze. To reheat, pop them straight from the freezer into a 350°F (175°C) oven for about 15 minutes.
Get Creative with Fillings
This recipe is endlessly adaptable:
- Veggie lovers: Try spinach, roasted red peppers, onions, mushrooms, or zucchini.
- Meat lovers: Bacon bits, breakfast sausage, chorizo, or deli ham.
- Cheese ideas: Cheddar, Monterey Jack, goat cheese, feta, gruyère… mix and match!
- Add spice: Try jalapeños, crushed red pepper flakes, or a splash of hot sauce in the eggs.
Serving Ideas
- Pair with a green salad or fruit salad for a full brunch.
- Serve with a little sour cream or hot sauce on the side.
- Make mini versions for parties or grab-and-go breakfast.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Yes! Bake them, let them cool, and store in the fridge for up to 4 days. Reheat in the oven or toaster oven to keep them crispy on the outside.
Can I freeze Quiche Stuffed Bagels?
Absolutely. Cool them fully, wrap tightly in foil or freezer bags, and freeze for up to 2 months. Reheat directly from frozen in a 350°F oven for 15–18 minutes.
What kind of bagels work best?
Any type will do—plain and everything bagels are my favorites, but whole wheat or even gluten-free bagels work too. Just make sure they’re sturdy enough to hold the filling.
Can I make these vegetarian?
Definitely! Just skip the meat and load up on your favorite veggies and cheese. Spinach, mushrooms, and Swiss cheese is a great combo.
What if I don’t have milk or cream?
You can skip it, but the custard will be a little less rich. A splash of non-dairy milk (like oat or almond) works too.
These Quiche Stuffed Bagels are the kind of recipe that checks all the boxes: easy, tasty, customizable, and just the right amount of fun. I make them all the time—especially when I’ve got a brunch crowd or want to stock the fridge with something that makes mornings a little easier (and way more delicious). Give them a try and let me know what fillings you go with—I love seeing all the combos people come up with!
Quiche Stuffed Bagels
Ingredients
- 4 plain bagels
- 2 large eggs
- 6 tablespoons heavy cream
- 4 strips cooked bacon chopped
- 1.4 ounces cheddar cheese shredded
- ½ small red onion diced
- Salt and pepper to taste
- Fresh chives for garnish
- Optional: Ketchup or sriracha for dipping
Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Bagels: Slice a thin sliver off the top of each bagel. Using a knife, carefully run it around the inside edge of the bagel, then gently press the inner bread toward the edges to create a well for the filling.
- Don’t Go Bacon My Heart
- Prepare Filling: In a bowl, whisk together the eggs and heavy cream. Add the chopped bacon, shredded cheddar cheese, diced onion, salt, and pepper. Mix until well combined.
- Fill Bagels: Spoon the egg mixture into the prepared bagels, filling them generously.
- Bake: Place the filled bagels on a baking sheet and bake for 12–15 minutes, or until the bagels are toasted and the egg mixture is set.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh chives and serve with ketchup or sriracha if desired.
Notes
- Feel free to customize the filling by adding ingredients like sautéed spinach, bell peppers, or mushrooms.
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the filling.
- These stuffed bagels are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
