Sheet Pan Egg-Stuffed Bagels

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(1)

For an Italian spin, start with Asiago cheese bagels and use roasted red peppers instead of olives, basil and oregano for the herbs, and shredded Parmesan for the cheese.

Sheet Pan Egg-Stuffed Bagels
Photo: Carson Downing
Total Time:
30 mins
Servings:
8
Yield:
8

Ingredients

  • 8 everything bagel halves or 1/2-inch-thick slices country-style bread

  • 8 eggs

  • Salt and pepper

  • 1 ½ cup cherry tomatoes, halved

  • ½ cup pitted, sliced Kalamata olives

  • ½ - 1 cup chopped fresh herbs (oregano, parsley, and/or mint)

  • ½ cup crumbled feta cheese

Directions

  1. Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. (For bagels with small holes or for bread slices, use a 2-inch round cutter to enlarge or cut holes.) Arrange bagels, cut sides down, on prepared baking pan. Crack an egg into a glass measuring cup and pour into a bagel hole. Repeat with remaining eggs and bagel halves. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Top with tomatoes, olives, half of the herbs, and the feta.

  2. Bake 10 to 12 minutes or until bagels are toasted and eggs are desired doneness. Let stand 5 minutes before serving. Top with remaining herbs. Serves 8.

Italian Sheet-Pan Eggs-In-Holes:

Prepare as above except substitute Asiago cheese-flavored bagels for the bread, substitute roasted red bell peppers for the olives, use basil and oregano for the herbs, and use finely shredded Parmesan cheese in place of feta cheese.

Tips

For a runnier yolk, check at 10 minutes, for a jammy yolk, bake 12 minutes.

Nutrition Facts (per serving)

444 Calories
19g Fat
52g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 444
% Daily Value *
Total Fat 19g 24%
Saturated Fat 8g 40%
Cholesterol 210mg 70%
Sodium 912mg 40%
Total Carbohydrate 52g 19%
Total Sugars 7g
Protein 18g
Vitamin C 8.7mg 44%
Calcium 184mg 14%
Iron 3.9mg 22%
Potassium 161mg 3%
Folate, total 136.5mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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