Ingredients
4 bagels
40 g (1.4 oz) 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
Instructions
- 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.
Notes
- For a vegetarian version, replace bacon and sausage with mushrooms, spinach, or bell peppers.
- Experiment with different cheeses such as mozzarella, Swiss, or pepper jack.
- Add diced jalapeños or chili flakes for a spicy kick.
- Use mini bagels for bite-sized versions, perfect for parties.
- Store leftovers in the fridge up to 2 days; reheat in oven at 180°C (356°F). Avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 stuffed bagel
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 135mg
