These hot bagel sandwiches are the ultimate breakfast upgrade. Imagine your favorite bagel hollowed out and filled with a savory quiche mixture—eggs, cheese, and your favorite add-ins—then baked to golden perfection. Portable, customizable, and packed with flavor, they’re perfect for busy mornings, weekend brunches, or even an easy lunch.

Why You’ll Love This Recipe

Combines two breakfast classics—bagels and quiche—into one dish.
Easy to customize with meats, veggies, and cheeses.
Great for meal prep—make ahead and reheat for a quick breakfast.
Perfect for serving at brunch gatherings or family breakfasts.
Fun, creative, and kid-friendly.

Ingredients

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

4 large bagels (plain, everything, sesame, or your favorite)
4 large eggs
¼ cup milk or cream (for a richer custard)
½ cup shredded cheese (cheddar, Swiss, mozzarella, or blend)
½ cup cooked bacon, ham, or sausage (optional)
½ cup sautéed vegetables (spinach, peppers, mushrooms)
Salt and pepper, to taste
Fresh herbs like chives or parsley (optional)

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice the top third off each bagel. Hollow out the centers, leaving sturdy walls to hold the filling.
In a mixing bowl, whisk together eggs, milk or cream, salt, and pepper. Stir in cheese, meats, vegetables, and herbs if using.
Place bagels on the baking sheet. Pour the egg mixture into each bagel, filling just below the rim.
Bake for 18–22 minutes, until eggs are puffed and set.
Let cool slightly before serving warm.

Servings and timing

Servings: 4 stuffed bagels
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Tex-Mex: Fill with chorizo, black beans, and pepper jack cheese.
Veggie Delight: Use sautéed spinach, mushrooms, and feta.
Italian: Add mozzarella, tomatoes (drained), and basil.
Smoked Salmon: Add small pieces of smoked salmon and fresh dill.
German-inspired: Try ham, salami, and gouda.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
To reheat, warm in the oven at 350°F for 8–10 minutes, or microwave for 30–45 seconds.
To freeze, bake first, let cool, then wrap individually in foil. Freeze up to 2 months. Reheat in the oven for best texture.

FAQs

Can I make these bagels ahead of time?

Yes, assemble them and refrigerate overnight. Bake fresh in the morning.

Can I freeze stuffed bagels?

Yes, bake them first, cool completely, wrap tightly, and freeze.

What type of bagel works best?

Dense, sturdy bagels like plain, everything, or sesame hold the filling best.

Can I make them vegetarian?

Absolutely. Just omit the meat and load up on veggies and cheese.

Do I need to pre-cook vegetables?

Yes, watery veggies like tomatoes or mushrooms should be pre-cooked to avoid sogginess.

How do I prevent overflowing?

Don’t fill the bagels to the very top—the egg mixture expands while baking.

Can I use egg whites instead of whole eggs?

Yes, substitute egg whites for a lighter version, though the texture will be less rich.

What cheeses work best?

Cheddar, Swiss, mozzarella, feta, or a blend all work beautifully.

Can I serve these for lunch?

Yes, pair with a side salad or soup for a hearty midday meal.

Do kids like these?

Yes, kids love the fun presentation and customizable fillings.

Conclusion

Hot Bagel Sandwiches are a fun, delicious twist on two breakfast favorites. With fluffy eggs, gooey cheese, and endless filling options tucked into chewy bagels, these stuffed bagels are a versatile choice for breakfast, brunch, or lunch. Whether you’re meal prepping for the week or hosting a brunch spread, these baked bagel quiches are sure to impress.