If you're looking for a delicious and portable breakfast that feels like a little weekend treat, but is totally doable on a busy weekday, Bagel Boats are your answer. These breakfast bagel boats are warm, cheesy, full of protein, and customisable. A family friendly breakfast on a budget!
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Bagel boats are hollowed-out bagels filled with an egg mixture and baked to until crispy. Think of them as a cross between a quiche and a breakfast sandwich. Really simple to make and a win with the whole family.
They are ready in under 20 minutes, they are great for meal prep and grab-and-go breakfasts, easy to customise and they are high in protein and fibre.
Looking for more easy breakfast recipes? Why not try our easy Super Green Smoothie, delicious High Fibre Breakfast Muffins or our amazing Breakfast Crumble?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Bagels - We used NYC Everything Bagels, but any savoury bagel will work here.
- Eggs - Use medium sized eggs. Using large eggs may mean the bagels overflow.
- Cheese - Use a mature cheddar cheese as it has a strong flavour so a little goes a long way.
- Sun-dried tomatoes - Adds a nice pop of colour and flavour.
- Chives - You could use parsley or dill instead.
- Seasoning - We used our Homemade Everything Bagel Seasoning.
Variations
Bagel: You can use any bagels you want here, although savoury are better than a sweet bagel like cinnamon raisin. You can even make your own bagels with our Easy Bagel Recipe or a high protein option with these Cottage Cheese Bagels.
Meat: You could add some cooked chopped bacon or crumbled cooked sausage or ham if you wanted to add some meat to these bagel egg boats.
Veggies: Almost anything goes here, but it's important that is is chopped small so it can fit in the cut out space. Chopped spinach, spring onions (scallions) and mushrooms work well.
Cheese: Switch it up and use crumbled feta instead of cheddar or some soft goat's cheese.
How To Make Breakfast Bagel Boats
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Step 1: Whisk the eggs in a small bowl and add the cheese, tomatoes and chives.
- Step 2: Slice a thin top off of the bagels and gently scoop out some of the inner bread to create a "boat." Be careful not to go too deep - leave enough structure to hold the filling. Then use your fingers to push the bread down in the space to make it more compact and more space for the egg mixture.
- Step 3: Put the hollowed out bagels onto a lined baking sheet and carefully fill with the egg mixture.
- Step 4: Put into the oven and bake for 15 minutes. Let the bagel boats cool for 2 minutes before serving. Serve topped with the Everything seasoning and more chives.
Serving Suggestions
With avocado: Top these bagel boats with sliced avocado or a spoon of guacamole.
Cottage cheese: Give these bagel boats a protein boost by serving them with some cottage cheese.
Add a salad: Serve with a side of rocket (arugula), cherry tomatoes, and balsamic drizzle.
Make it a brunch platter: Pair with fruit salad, roasted potatoes or Baked Home Fries, and fresh juice.
Dannii's Top Tips
- Crispy: Before you pour the egg mixture into the boat, brush the insides lightly with olive oil or butter for extra crispiness.
- Don't overfill: The egg will expand slightly as it bakes.
- Line the tray: Catch any drips by using parchment paper or foil.
- Use stale bagels: Slightly older bagels hold their shape better when scooped.
- Meal prep friendly: Cook a batch, wrap individually, and store in the fridge for up to 4 days. Reheat in the oven or air fryer.
Frequently Asked Questions
Bake and store in an airtight container in the fridge for up to 4 days. Reheat at 180°C/350°F for 6-8 minutes or microwave for 30 seconds.
You can! Let them cool completely, wrap individually, and freeze. Reheat from frozen at 190°C/375°F for 12-15 minutes.
When you scoop out the insides, you can either eat it as a pre-breakfast snack, or you can make breadcrumbs with it, and the lid that you cut off. Put it all in a blender and whizz it up until it becomes breadcrumbs.
More Bagel Recipes
If you've tried these quiche stuffed bagel boats, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Breakfast Bagel Boats
Ingredients
- 4 Bagels
- 3 Eggs
- 4 Sun-dried tomatoes - chopped
- 40 g (0.33 cups) of Light mature cheddar - grated
- 2 g (2 teaspoon) of Fresh chives - chopped
- 2 teaspoon of Everything Seasoning
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Whisk 3 Eggs in a small bowl and add 40 g of Light mature cheddar, 4 Sun-dried tomatoes and 2 g of Fresh chives.
- Slice a thin top off of 4 Bagels and gently scoop out some of the inner bread to create a "boat." Be careful not to go too deep - leave enough structure to hold the filling. Then use your fingers to push the bread down in the space to make it more compact and more space for the egg mixture.
- Put the hollowed out bagels onto a lined baking sheet and carefully fill with the egg mixture.
- Put into the oven and bake for 15 minutes.
- Let the bagel boats cool for 2 minutes before serving. Serve topped with 2 tsp of Everything Seasoning and more chives.
Recipe Video
Recipe Tips
- Crispy: Before you pour the egg mixture into the boat, brush the insides lightly with olive oil or butter for extra crispiness.
- Don't overfill: The egg will expand slightly as it bakes.
- Line the tray: Catch any drips by using parchment paper or foil.
- Use stale bagels: Slightly older bagels hold their shape better when scooped.
- Meal prep friendly: Cook a batch, wrap individually, and store in the fridge for up to 4 days. Reheat in the oven or air fryer.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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