Ingredients
Scale
- 4 large everything bagels (sliced in half)
- 8 large eggs
- 1/2 cup heavy cream or whole milk
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup bell peppers, finely diced
- 2 cups fresh baby spinach, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Fresh chives for garnish
- Butter for greasing the pan
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a large, rimmed sheet pan with butter or non-stick cooking spray. Slice your bagels in half and arrange them cut-side up on the sheet pan. If they are large, you may need to snuggle them close together to fit all eight halves. In a medium mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder until the mixture is completely smooth and frothy.
- Scatter the chopped spinach and diced bell peppers evenly over and around the bagel halves. Carefully pour the egg mixture into the center holes of the bagels and let the excess spill over onto the pan. This creates a delicious “egg nest” effect. Sprinkle the shredded cheddar cheese and crumbled bacon over the top of the entire tray, ensuring every bagel gets a good coating of toppings.
- Place the sheet pan on the middle rack of the oven. Bake for 18 to 22 minutes, or until the eggs are set and no longer jiggle in the center. The cheese should be bubbly and slightly golden brown. If you prefer your bagels extra crunchy, you can turn on the broiler for the last 60 seconds, but watch them closely to prevent burning.
- Remove the pan from the oven and let it rest for 2 to 3 minutes to allow the eggs to firm up. Garnish with fresh chopped chives or a dash of hot sauce. Use a spatula to lift each bagel half—along with its surrounding egg and cheese crust—onto individual plates. Serve warm alongside fresh fruit or coffee.
- Cook Time: 35 minutes