Quiche Stuffed Bagels

Name: Quiche Stuffed Bagels with Bacon and Sausage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 large eggs; 1/4 cup heavy cream; 1/2 cup shredded cheddar cheese; 3 slices bacon, cooked and crumbled; 1/4 cup cooked breakfast sausage, crumbled; 1/4 cup red onion, finely diced; salt, to taste; black pepper, to taste; 4 plain bagels; 1 tbsp fresh chives, chopped; ketchup, for serving

Quiche Stuffed Bagels transform plain bagels into individual savory quiches by hollowing them out and filling them with a creamy egg custard studded with bacon, sausage, cheese, and red onion, then baking until golden. They're portable, protein-rich, and perfect for meal prep.

🌍American 🏷️Bagel 🏷️Quiche 🏷️Breakfast 🏷️Brunch Egg

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🏷️Bacon

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 large eggs
1/4 cup heavy cream
1/2 cup shredded cheddar cheese
3 slices bacon, cooked and crumbled
1/4 cup cooked breakfast sausage, crumbled
1/4 cup red onion, finely diced
salt, to taste
black pepper, to taste
4 plain bagels
1 tbsp fresh chives, choppedoptional
ketchup, for servingoptional

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Instructions

1
In a medium bowl, whisk together the eggs and heavy cream until smooth.
2
Add the shredded cheddar, crumbled bacon, crumbled sausage, and diced red onion to the egg mixture. Season with salt and pepper.
3
Stir everything together until evenly combined.
4
Slice a thin layer off the top of each bagel. Using a small knife, cut a circle inside the bagel, about half an inch from the outer crust.
5
Press the center bread down and towards the sides to create a well for the filling.
6
Spoon the quiche filling into the well of each bagel, filling it to the top.
7
Place the stuffed bagels on a baking sheet.
8
Bake at 375°F (190°C) for 15-20 minutes, or until the filling is set and the tops are golden brown.
9
Garnish with fresh chopped chives and serve warm, with ketchup for dipping if desired.

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Tips & Notes

Pro tips

Hollow out bagels gently using a spoon or small ice cream scoop to avoid puncturing the bottom; a thin shell provides structure while holding the filling.
Whisk eggs and heavy cream until fully combined before pouring into bagels to ensure even cooking and a custard-like texture throughout.
Pre-cook bacon and sausage completely; raw or undercooked meat won't finish properly in the oven and can make the filling watery.
Place filled bagels on a lined baking sheet; if they tip, crumple foil balls underneath to keep them upright and level during baking.

Substitutions

Heavy cream → whole milk or half-and-half (lighter texture, less rich)
Cheddar cheese → gruyère or Swiss (more complex, nuttier flavor)
Bacon and sausage → diced ham or smoked turkey (leaner protein)
Red onion → caramelized onion or sautéed spinach (milder or earthier taste)

Storage & make-ahead

Cool completely, store in an airtight container in the refrigerator for up to 3 days, and reheat in a 350°F oven for 8–10 minutes until warmed through.