Egg-In-A-Hole
Loaded Bagels

These egg-in-a-hole bagels make me want to host brunches all summer long! This sheet pan recipe is  simple to make, super flavorful, and customizable. For this recipe, I used everything flavored bagel thins since they turn out crispy and crunchy after baking.  You can use any bagel of your choice(whole wheat, gluten-free, etc.) I love to customize it with different cheeses, veggies, herbs, and other toppings like pesto or chili oil. These bagels can be served with a side of fresh fruit making it a balanced meal with protein, fruit, and whole grains. This recipe is also a perfect meal prep option for busy people since you can make a bulk quantity and store it in the fridge to reheat and enjoy on-the-go.  



Egg-in-a-hole recipe

Ingredients

• 2 bagel thins( you can use any bagel of your choice)

• 4 eggs

• 4 tbsp. crumbled feta cheese or another cheese of your choice

• 2 tsp. chili flakes or chili oil

• 2 tbsp. fresh or dried herbs

• Customize with other toppings like chopped spinach, mushrooms, tomatoes, onions, pesto sauce, etc!

• salt/pepper to taste

• Oil or butter

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Directions:

• Preheat oven to 350°F

• Spread out bagel halves on a baking pan that is lightly greased with oil or butter or lined with parchment paper. 

• Crack an egg in the center of each bagel hole. smaller eggs fill the center better and have less spill overs. Sprinkle over cheese, seasonings, herbs, and any other toppings of your choice. 

• Bake for up to 10 minutes or until egg has cooked and bagel starts to turn golden brown.

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