Bagel Egg Boats

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Bagel Egg Boats are a fun, easy, and versatile breakfast recipe. Thick bagels are hollowed out and then stuffed with scrambled eggs, cheese, and other ingredients like bacon, salsa, or herbs. This is a great breakfast to enjoy anytime and also perfect for on-the-go when you need something portable!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: bagel boats, bagel quiche, breakfast bagel quiche

Servings: half bagels

Ingredients

Bacon and Cheddar

1 large bagel , split in half
1 tablespoon butter , softened to room temperature
2 large eggs
1 tablespoon whole milk
1/8 teaspoon salt
1/8 teaspoon pepper
pinch of cayenne pepper
2 tablespoons bacon bits
1/4 cup grated sharp cheddar cheese
2 teaspoons diced fresh chives

Salsa Verde

1 large bagel , split in half
1 tablespoon butter , softened to room temperature
2 large eggs
1 tablespoon whole milk
1/8 teaspoon salt
1/8 teaspoon pepper
pinch of cayenne pepper
3 tablespoons salsa verde
1/4 cup grated Monterey Jack cheese
2 teaspoons diced fresh cilantro

Instructions

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Hollow out each bagel half, being very careful not to tear into the center hole or through the bottom (or the eggs will leak out.) Discard excess bread or save for another use. Spread some of the butter on the inside of each bagel half. Transfer all 4 bagel halves to the prepared baking sheet.
In a mixing bowl, whisk together the eggs, milk, salt, pepper, and cayenne.
For two bagel halves, evenly divide the bacon bits, cheese, and chives. Then pour in the egg mixture.
REPEAT this process with the other two bagel halves, using the salsa, Monterey Jack cheese, and cilantro.
Bake for about 20 minutes or until eggs are cooked through and set and the bagel is toasted and golden around the edge.

Nutrition