Egg in a Bagel
One sheet pan and 5 minutes of prep time is all you need to make egg in a bagel - an incredibly easy and delightful breakfast or brunch dish that you'll end up making again and again.
If you're looking for something different for breakfast- beyond your classic scrambled eggs or chili crisp fried eggs, this one's the perfect recipe to try. It's quick, simple and tastes SO good!
We're not big breakfast people. For us, a quick, rushed breakfast is almost always the norm, but there are some days when I really want to enjoy something different and kick start the day on a good note.
And that's why, I keep trying new breakfast recipes. My egg Keema is our favorite Sunday breakfast, and my baked potato samosas are quickly getting on the top spot. This time, I had some bagels leftover that I wanted to use up, and that's when I thought of trying out this recipe.
Quick Look
- 🔪Prep time: 5 min.
- ⏲️Cook time: 15
- 👪 Servings: 2.
- 📋Main ingredients: Bagels, cherry tomatoes, eggs, cheese, butter, seasonings.
- ♨️Cooking method: Slice bagels in half and remove the center 🡢 spread butter 🡢 arrange cheese on a lined baking sheet 🡢 arrange bagel halves 🡢 crack an egg in the middle 🡢 top with toppings and seasonings 🡢 bake until eggs are done.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Top with a drizzle of some hot tomato oil or some balsamic pickled onions for a flavor burst!
Jump to:
What's So Great About the Recipe?
- They're SO easy to make. You'll just need a handful of pantry staples to put these together.
- They're perfect as a quick breakfast for a crowd, or even for a brunch- just like my air fried avocado egg boats.
- They are super customizable! You can play around with the toppings and mix-ins and make them to your liking.
Recipe Ingredients
Everything bagel: I love starting off with a classic everything bagel here. I've used my keto everything bagel, but feel free to choose a classic bagel or any other kind you like.
Tomatoes: Cherry tomatoes, for that nice bit of juicy and tangy flavor. You can also use some cherry tomato confit if you have it at hand.
Eggs: Ideally organic and free-range.
Shredded cheese: Any kind you like! I love using a mix of mozzarella and Parmesan.
Seasonings: I kept it simple and used some salt, pepper and red pepper flakes. You can use an infused salt (like jalapeno salt or garlic salt) for extra flavor.
Butter: To add that richness- salted butter works best!
See recipe card for quantities.
Substitutions & Variations
- For extra flavor, use a compound butter like pesto butter or Cajun butter instead of regular butter.
- To make it dairy-free, swap the butter for olive oil and use a non-dairy cheese for the topping.
- I used chopped fresh chives for the topping, but you could use parsley, cilantro or any other fresh herbs of your choice. Better yet- spoon some herby basil gremolata or a classic basil cashew pesto over the bagels once they're out of the oven!
How to Make Egg in a Bagel
Start by preheating the oven to 375 degrees and getting your ingredients ready.
Step 1: Slice the bagel and remove the a bit of the center with a paring knife, making space for the egg. Brush some butter over both the insides.
Step 2: On a lined baking sheet, arrange a teaspoon of shredded cheese and place the bagel half over it.
Step 3: Crack an egg into the bagel hole.
Step 4: Add cherry tomato halves, season with your favorite seasoning and top with more cheese. Bake for 13-15 minutes.
💭Top Tip
Don't let go of the bagel scraps you have leftover after removing the middle. Brush them with some butter and bake them alongside the bagels!
Tips & Tricks to Nail the Recipe
- You can also bulk up the bagel with other toppings and mix-ins of your choice. I love chopping up some leftover veggies that I have (zucchini, mushrooms, bell peppers and onions are great) and adding them in too.
- Spinach can also be a great addition and can add a nice pop of color and some nutritional benefit too.
- You can also bring a bit of texture to the dish by topping the eggs with crispy air fried shallots or some roasted Tajin nuts and seeds.
- To keep a nice balance between the egg and bread, I used one sliced half of a bagel with one egg. If you prefer a heartier version, you can use a whole bagel too.
- For some extra yumminess, add some oven roasted bell peppers along with the cherry tomatoes!
- The eggs can go from runny to overcooked pretty quick. Keep an eye on them at the 12-13 minute mark and remove them whenever they look set, or depending on your personal preference.
How to Serve Egg in a Bagel
My favorite way to enjoy this is as a hearty breakfast- topped with a spoonful of my favorite spicy tomato jam.
You can also make it more filling by adding sliced chicken jam or some scratch-made chicken deli meat along with the eggs. If you're adding a meat of some kind, also add a nice sweet pepper relish or a drizzle of Sichuan chili oil to amp up the flavor!
Troubleshooting and FAQs
You can store the leftovers in the refrigerator for up to 3 days, and reheat quickly in the microwave whenever you want to enjoy them.
Yes, you absolutely can! They'll take about 5-6 minutes to cook through. Just make sure you keep the heat medium low and cover the skillet for best results!
More Breakfast Recipes
Looking for other recipes like this? Try these:
If you tried this egg in a bagel or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Egg in a Bagel
Ingredients
- 1 bagel
- ½ cup cherry tomatoes
- 2 tablespoon shredded cheese
- 2 eggs
- 1 tablespoon butter
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon pepper
- Salt to taste
Instructions
- Slice the bagel and remove the a bit of the center with a paring knife, making space for the egg. Brush some butter over both the insides.
- On a lined baking sheet, arrange a teaspoon of shredded cheese and place the bagel half over it.
- Crack an egg into the bagel hole.
- Add cherry tomato halves, season with your favorite seasoning and top with more cheese. Bake for 13-15 minutes.
Notes
- Don't let go of the bagel scraps you have leftover after removing the middle. Brush them with some butter and bake them alongside the bagels!
- To keep a nice balance between the egg and bread, I used one sliced half of a bagel with one egg. If you prefer a heartier version, you can use a whole bagel too.
- The eggs can go from runny to overcooked pretty quick. Keep an eye on them at the 12-13 minute mark and remove them whenever they look set, or depending on your personal preference.
- You can also bulk up the bagel with other toppings and mix-ins of your choice. I love chopping up some leftover veggies that I have (zucchini, mushrooms, bell peppers and onions are great) and adding them in too.
