These Cheesy Sausage Quiche Stuffed Bagels are the ultimate breakfast mashup, combining the chewiness of a fresh bagel with the rich, savory filling of a classic quiche. Instead of a pastry crust, a hollowed-out bagel holds a delicious mixture of eggs, cream, cheese, and crumbled sausage.
With a crispy toasted exterior and a soft, custardy center, this recipe is a fun and filling way to start your morning without the hassle of making pie dough.
Recipe Details
- Flavor Profile: This dish is savory and comforting, featuring the richness of heavy cream and cheddar cheese balanced by the sharp bite of red onion and savory sausage.
- Texture: You get a satisfying crunch from the toasted bagel shell that gives way to a creamy, fluffy egg filling.
- Time: 10 minutes prep, 15 minutes cook time.
- Difficulty: Easy. The hardest part is carving the bagels, which is surprisingly simple.
What You’ll Need
To make this recipe, you will need a baking tray for cooking the bagels and a large bowl for whisking the filling. A sharp serrated knife is essential for slicing the tops off the bagels, and a small paring knife helps with carving out the center. The ingredients rely on standard breakfast staples like eggs, bagels, and sausage to create a hearty meal.
Ingredient Notes
- Bagels – You can use plain, sesame, or everything bagels. Sturdy bagels work best to hold the liquid filling.
- Sausage – You need 2 sausages with the meat removed from the skin and fried beforehand. Chicken or turkey sausage works wonderfully here for a savory protein boost.
- Heavy/Double Cream – This provides the rich, custard-like texture for the eggs. It makes the filling much creamier than milk alone.
- Cheddar Cheese – Grated cheddar adds a classic sharp flavor and melting quality.
- Eggs – Two beaten eggs act as the binder for the quiche filling.
- Red Onion – Finely diced red onion adds a little sweetness and crunch to the soft filling.
- Chives – Fresh chives used for serving add a pop of color and a mild onion flavor.
Add-ins and Substitutions
- Vegetables – You can add finely chopped spinach or bell peppers to the egg mixture for extra nutrients.
- Cheese – If you prefer a different flavor, Gruyere or Swiss cheese makes a great substitute for cheddar.
- Spice – A pinch of red pepper flakes or a dash of hot sauce in the egg mixture adds a nice kick.
How to Make Cheesy Sausage Quiche Stuffed Bagels
- Make the Filling: In a large bowl, whisk together the beaten eggs and heavy/double cream. Add the cooked sausage meat, grated cheddar cheese, diced red onion, and salt and black pepper to taste. Stir well to combine, then place the bowl to one side.
- Prep the Bagels: Slice a tiny slither off the top of your bagels to expose the interior. Run a knife around the center of the bread, making sure you do not go all the way through to the bottom. Carefully but firmly use your thumbs to push the center of the bagel to the outside walls, creating a well or “boat” for your filling.
- Stuff and Bake: Carefully spoon the egg and sausage mixture into the hollowed-out bagels. Place them on a baking tray. Pop them in the oven at 190c/374f for 15 minutes, or until the bagel is crispy and the filling is cooked through.
- Check Doneness: A good way to check is to poke the quiche center with a toothpick to see if it comes out dry or not.
- Serve: Serve immediately with a good sprinkling of fresh chives and your favorite dip, like ketchup or Sriracha.
Pro Tip: When hollowing out the bagels, be careful not to pierce the bottom crust. If you make a hole in the bottom, the egg mixture will leak out onto your baking tray during cooking.
Recipe Tips
- Press Firmly: Don’t be afraid to use your thumbs to really compact the bread inside the bagel against the outer walls. This creates more volume for the delicious egg filling.
- Pre-cook Sausage: Ensure your sausage meat is fully cooked and crumbled before adding it to the eggs. The 15-minute bake time is primarily to set the eggs, not to cook raw meat.
- Watch the Tops: If the edges of the bagels start to brown too quickly before the center sets, you can loosely tent them with foil for the last few minutes.
FAQs
- Can I use milk instead of cream? You can, but the texture will be less custard-like and more like scrambled eggs. The cream really helps the texture.
- Can I make these ahead? These are best enjoyed fresh while the bagel is crispy. However, you can mix the filling and hollow out the bagels in advance, then assemble and bake just before eating.
- Can I use frozen bagels? Fresh bagels are easier to manipulate and hollow out. If using frozen, thaw them completely first.
Serving Suggestions
- Sauce: These are delicious with a side of ketchup, Sriracha, or even a garlic aioli.
- Sides: Serve with a fresh fruit salad or some hash browns for a complete brunch spread.
- Drinks: Pair with hot coffee or orange juice.
Make This Recipe in Advance
- Prep: You can fry the sausage and dice the onions the night before.
- Storage: Store leftovers in the fridge for up to 2 days. Reheat in the oven or air fryer to crisp up the bagel again; the microwave may make the bread chewy.
Cheesy Sausage Quiche Stuffed Bagels
- Total Time: 25 minutes
- Yield: 4 Bagels 1x
Description
These Cheesy Sausage Quiche Stuffed Bagels are the ultimate breakfast mashup, combining the chewiness of a fresh bagel with the rich, savory filling of a classic quiche. Instead of a pastry crust, a hollowed-out bagel holds a delicious mixture of eggs, heavy cream, Cheddar, and crumbled sausage. With a crispy toasted exterior and a soft, custardy center, this recipe is a fun and filling way to start your morning without the hassle of making pie dough.
Ingredients
- 4 bagels (plain, sesame, or everything)
- 2 sausages, meat removed from skins and fried (crumbled)
- 2 large eggs, beaten
- 6 tablespoons heavy cream (double cream)
- 1.4 oz (40g) Cheddar cheese, grated
- 1/2 small red onion, finely diced
- Salt and black pepper, to taste
- Fresh chives, chopped (for serving)
- Ketchup or Sriracha (optional, for serving)
Instructions
Make the Filling
In a large bowl, whisk together the beaten eggs and heavy cream. Add the cooked crumbled sausage meat, grated Cheddar cheese, diced red onion, and a pinch of salt and pepper. Stir well to combine.
Prep the Bagels
Preheat oven to 375°F (190°C). Slice a very thin sliver off the top of each bagel to expose the interior. Run a small knife around the center of the bread, being careful not to cut through to the bottom. Use your thumbs to firmly push the center of the bread against the outer walls, creating a deep “boat” or well for the filling.
Stuff
Place bagels on a baking tray. Carefully spoon the egg and sausage mixture into the hollowed-out centers.
Bake
Bake for 15 minutes. Doneness: The bagel should be crispy and the filling set. Poke the center with a toothpick; if it comes out dry/clean, the eggs are cooked.
Serve
Sprinkle with fresh chives and serve immediately with ketchup or Sriracha for dipping.
Notes
Don’t Pierce the Bottom: Be very careful when hollowing out the bagels. If you make a hole in the bottom crust, the liquid egg mixture will leak out all over the baking tray.
Pre-Cook Meat: Ensure the sausage meat is fully cooked and crumbled before adding it to the egg mixture. The short baking time is for setting the eggs, not cooking raw meat.
Texture Tip: Use your thumbs to really compress the bread inside the bagel. This maximizes the space for the filling.
Cream vs. Milk: Heavy cream is recommended to give the filling a rich, custard-like texture (like a real quiche). You can use milk, but the result will be more like scrambled eggs inside bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 Stuffed Bagel
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 145mg
Keywords: stuffed bagels, breakfast quiche, sausage and egg bagel, easy brunch recipes, kid friendly breakfast, savory bagel recipe, quick breakfast ideas
