Why You’ll Love This Recipe

This recipe takes two breakfast classics—bagels and quiche—and merges them into one easy, handheld dish. It’s perfect for busy mornings, brunch gatherings, or a fun twist on a weekend breakfast. You’ll love how customizable it is with different fillings, how quickly it comes together, and the fact that it feels special without requiring too much effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 bagels
1.4 oz / 40 g cheddar cheese, grated
6 tbsp heavy/double cream
4 streaky bacon rashers, cooked, cooled, and chopped
2 eggs, beaten
2 pork sausages, meat removed from skins and fried
1/2 small red onion, finely diced
Fresh chives, to serve
Ketchup or sriracha, to serve
Salt and black pepper, to taste

Directions

Preheat the oven to 190°C (374°F).
In a large bowl, whisk together the eggs and cream. Stir in sausage, bacon, cheese, onion, salt, and pepper until well combined.
Slice a thin piece off the top of each bagel. Run a knife around the inside to create a cavity, then use your thumbs to push the center dough outward without tearing through.
Spoon the filling evenly into the bagel cavities and place them on a baking tray.
Bake for about 15 minutes, or until the bagels are crispy and the quiche filling is set. A toothpick should come out clean when inserted.
Garnish with fresh chives and serve warm with your favorite dip.

Servings and timing

Servings: 4 stuffed bagels
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Vegetarian option: Skip the bacon and sausage, and add mushrooms, spinach, or bell peppers (make sure to sauté vegetables first to avoid excess moisture).
Cheese swaps: Try mozzarella, Swiss, or pepper jack for different flavors.
Spicy kick: Add diced jalapeños or a sprinkle of chili flakes for extra heat.
Different meats: Use ham, turkey sausage, or chicken for a lighter option.
Mini versions: Use mini bagels for bite-sized quiche snacks, perfect for parties or brunch platters.

Storage/Reheating

These bagels are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (356°F) until warmed through. Avoid microwaving, as it can make the bagels chewy and the filling spongy. Freezing is not recommended due to the cream and egg mixture.

FAQs

How do I prevent the filling from overflowing?

Make sure you don’t overfill the bagels and gently press the dough to the sides to create enough room for the mixture.

Can I make these ahead of time?

They are best baked fresh, but you can prepare the filling ahead and store it in the fridge until ready to use.

What type of bagels work best?

Plain or savory bagels like onion or everything bagels work best. Sweet varieties like cinnamon raisin should be avoided.

Can I use milk instead of cream?

Yes, but cream provides a richer texture. Whole milk is the best substitute.

How do I know the quiche filling is cooked through?

Insert a toothpick into the center—if it comes out clean, the filling is set.

Can I make this gluten-free?

Yes, simply use gluten-free bagels. The rest of the ingredients are naturally gluten-free.

Can I add more vegetables?

Yes, just sauté them first to reduce moisture, which helps prevent a watery quiche.

What dips pair well with this?

Ketchup, hot sauce, or sriracha are classics, but you could also try hollandaise or garlic aioli.

Can I make a larger batch for a crowd?

Absolutely—just multiply the recipe. You may need to bake in batches depending on oven space.

Do these work for meal prep?

They’re better fresh, but you can refrigerate and reheat them if needed. Just expect a slightly chewier bagel.

Conclusion

Breakfast quiche stuffed bagels are a creative twist on two breakfast favorites, making them perfect for busy mornings, brunch gatherings, or a fun family meal. With endless filling possibilities, quick prep, and satisfying flavors, they’re bound to become a regular addition to your breakfast rotation.