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