Bacon, Egg, and Cheese Bagel Boats

Name: Bacon, Egg, and Cheese Bagel Boats
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 3 plain bagels; 4 large eggs; 2 tbsp milk; 1/4 cup beef bacon, chopped; 1/2 cup cheddar cheese, shredded; salt, to taste; black pepper, to taste; flaky sea salt, for garnish; freshly cracked black pepper, for garnish

Bacon, egg, and cheese bagel boats are creative breakfast vessels where halved bagels are topped with a cheesy, jammy egg mixture and crispy bacon, creating a golden exterior while keeping the filling soft and custardy inside.

🌍American 🏷️Bagel boats 🏷️Stuffed bagels 🏷️Breakfast 🏷️Brunch Bacon egg and cheese

🏷️

🏷️Cheesy

-0:00

moribyanonTikTok

Total

25 min

Servings

3

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

3 plain bagels
4 large eggs
2 tbsp milk
1/4 cup beef bacon, chopped
1/2 cup cheddar cheese, shredded
salt, to taste
black pepper, to taste
flaky sea salt, for garnishoptional
freshly cracked black pepper, for garnishoptional

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Instructions

1
In a medium bowl, crack the eggs. Add milk, salt, pepper, chopped beef bacon, and shredded cheddar cheese.
2
Whisk the mixture until everything is well combined, then set aside.
3
Take each bagel and use a serrated knife to cut a circle about a half-inch from the outer edge, and another circle around the inner hole. Be careful not to cut all the way through.
4
Remove the ring of bread from the center of each bagel. Press down the remaining bread inside the bagel to create a well for the filling.
5
Place the hollowed-out bagels on a parchment-lined baking sheet.
6
Carefully pour the egg mixture into each bagel well, distributing it evenly.
7
Bake in the oven until the eggs are set to your liking.
8
Once baked, remove from the oven and garnish with a sprinkle of flaky sea salt and freshly cracked black pepper.

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Tips & Notes

Pro tips

Pre-toast bagel halves cut-side up to build a structural base and prevent sogginess from the egg mixture.
Whisk eggs with milk before adding to the bagels for a lighter, fluffier custard-like filling.
Don't skip the garnish of flaky sea salt and freshly cracked pepper—it adds texture and prevents the dish from tasting flat.
Cook bacon until fully crisp and chop it small so it distributes evenly and adds crunch throughout the filling.

Substitutions

Beef bacon → Canadian bacon, smoked ham, or sausage (adjust seasoning if using pre-salted meat)
Cheddar cheese → gruyere, fontina, or sharp cheddar (for different flavor depth)
Milk → heavy cream or half-and-half (for richer, custardy eggs)

Storage & make-ahead

Store cooled bagel boats in an airtight container in the refrigerator for up to 2 days; reheat gently at 325°F for 8–10 minutes to avoid rubbery eggs.

Common Questions

How do you get the bagel crispy on the outside?

Toast or bake the bagels with the cut-side up until golden before adding the egg mixture. This creates a structural base and crispy texture that contrasts the creamy filling.

Can you make bagel boats ahead of time?

Assemble them up to 2 hours before baking, then cover and refrigerate. Add a few extra minutes to baking time if cooking from cold.

What's the best way to get jammy eggs without overcooking?

Bake at moderate heat (around 375–400°F) just until the egg sets at the edges but the center still jiggles slightly, then remove and let carryover heat finish cooking.