Egg-Filled Bagel Cups (Print-Friendly Version)
Scooped-out bagels stuffed with a velvety egg mixture, melty cheese, and colorful veggies, then baked till puffy and golden.
# Ingredients List:
→ Outer Bagel
01 -
2 bagels, pick your favorite type
02 -
Butter, to lightly coat the baking tray
→ Egg Mixture
03 -
4 eggs, large
04 -
120 ml thick cream
05 -
60 g grated cheese, like cheddar, mozzarella, or both
06 -
60 g crumbled cooked bacon or sausage (optional)
07 -
60 g cooked spinach or mixed vegetables, such as mushrooms, onions, or peppers
08 -
Season with a pinch of salt and a dash of black pepper
→ Optional Toppings
09 -
1 tbsp parsley, finely chopped (optional)
# Detailed Cooking Steps:
01 -
Turn the oven to 190°C and grease a tray with a bit of butter to keep things from sticking.
02 -
With a spoon or small knife, scoop out the center of each bagel carefully, leaving a sturdy edge all around.
03 -
Beat the eggs and cream together until smooth. Add in grated cheese, crumbled bacon or sausage (if you like), cooked spinach, or other veggies. Throw in some salt and pepper.
04 -
Scoop the egg mix into the hollowed-out bagels. Don’t overfill, just go up to the edge.
05 -
Put the stuffed bagels on your buttered tray and bake for 15–20 minutes, or until the filling is set and a little golden.
06 -
Let the bagels cool for a few minutes. Add parsley on top if you like. Slice in half for easier eating and enjoy while warm.
# Helpful Hints:
01 -
You can switch up the cheeses or toss in sautéed vegetables to pack in flavor.