This Hidden-Egg Bagel Sandwich is a fun and mess-free back to school breakfast or lunch made with eggs baked in a donut pan! Stuff your donut-shaped eggs into a hollowed out bagel and fill with your favorite veggies and cheese.
Will it Donut? If you are the owner of a donut pan (No. 3 on our Toaster Oven Essentials List) you may have found yourself pondering this question about various food items…croissant dough, cheddar sriracha cornbread or even eggs.
That thought crossed my mind a few weeks ago while I was frying eggs for a breakfast sandwich. Do you remember those mini baked eggs in muffin tins that were all over Pinterest? Outside of being a bit wider and shallow, a donut pan isn’t too different from a muffin tin.
I ran to tell Tim, a fellow “Will it donut?” wonderer. He enthusiastically agreed to put on his mad scientist hat and help eat a bunch of savory donut pan eggsperiments.
Three batches later a method for hard-cooked style eggs (whites and yolk cooked through) was ready for sharing so you could enjoy them too.
Toaster Oven Egg Related Sidetrack Alert: Do you remember a few years back when everyone was hard “boiling” eggs in their toaster oven and big ovens? Well we put a few of those recipes to the test! To see how they fared check out our Toaster Oven Hard “Boiled” Cooked Egg Showdown it’s fun, a little gross and pretty interesting 😉
Now, what to do with these donut shaped eggs? How about we pair them with an equally donut shaped bread, the bagel!
But how would you keep the egg and all of the other obviously necessary sandwich toppings from spilling everywhere?
An 80’s bagel flashback later, I remembered how everyone used to dig out the insides of a bagel and fill it with cottage cheese. If you’re too young to have been born/remember the 80’s I might be a little jealous. Just trust me, scooped-out bagels were H-U-G-E, like side ponytail and hot pink huge.
This way you get a crusty bagel exterior, less bread and lots of room to keep everything inside your egg bagel sandwich and not all over your car, desk, shirt, pants…you get the idea.
You can fill the top half with mashed avocado, grape tomatoes and a handful of arugula all seasoned with salt and pepper. For the bottom half, a squeeze of sriracha (for the adults), some smoked Gouda and throw on your cooked egg. Slap both sides together and start noming.
The best part is how customizable this recipe is. You can make just one egg or six. Use cheddar, pepper jack cheese or skip the cheese altogether. Substitute spinach, add in chickpeas or make Tim’s favorite a Double Donut-Egg Sandwich.
However you make them I hope you enjoy a fun and mess-free back to school breakfast or lunch with this Hidden-Egg Bagel Sandwich. And if you happen to have any leftover bagels make some Toaster Oven Pizza Bagels, they’re prefect as a quick dinner or after school snack!
*The internet being what it is, filled with curious minds and all, I don’t presume I’m the first person to ever try baking eggs in a donut pan but maybe the first to dig out a bagel and hide one in it 😉
- 2 bagels, split
- 2 teaspoons butter, softened
- 2-3 sprays of non-stick cooking oil to grease the donut pan
- 2 large eggs
- 2 teaspoons sriracha sauce
- 1 oz thinly sliced smoked gouda cheese, divided
- 1 small avocado, pitted and smashed
- 1/3 cup grape tomatoes, sliced
- 1/2 cup arugula, roughly chopped
- Salt & Pepper
- Preheat toaster oven on Toast setting. Open split bagels and use your fingers to carefully dig out the interior bread. Leave at least a 1/8 inch layer of interior so you don’t break through the bagel’s crust. Spread the insides of each scooped out bagel with softened butter and toast until crispy and golden (about 3 mins). Remove bagels from toaster oven. Squeeze sriracha sauce into the bottom bagel halves and top with cheese.
- Adjust toaster oven settings and preheat to 350 F. Grease donut pan well with cooking spray. Crack one egg into a ramekin and carefully pour it into a donut pan cavity. Gently drag a toothpick through the yolk, left to right to break it up and spread a bit. Repeat with remaining egg. Sprinkle eggs with salt and pepper.
- Bake eggs at 350 F for 8 to 11 minutes. Start checking at 8 minutes, you are looking for the whites to be fully set (no jiggle) and the yolks cooked through. Run an offset spatula or knife around the edges of the eggs in pan before removing them.
- While the eggs are cooking stir together the mashed avocado, sliced grape tomatoes and chopped arugula. Season with salt and pepper to taste.
- To assemble sandwiches: Place a cooked egg in each bottom bagel half. If the bagel’s center hole is to large just slice the egg in half to fit. Spoon avocado mixture into the bagel tops, pressing it into the empty cavity with the back of the spoon. Sandwich the bagel tops and bottoms together and enjoy.
If you are using a toaster oven and prefer a hot bagel over cooled eggs, cook your eggs first and then toast the bagels.
Nutritional information includes one scooped-out pretzel style bagel, you can reduce the calories and increase the fiber by substituting a whole grain sprouted bagel.
Save scooped-out bagel pieces for making croutons or breadcrumbs.
Cooked egg may have a thin egg white film in the center, use your fingers or a knife to remove before assembling sandwiches if you choose.
Nutritional Information is an estimate for 1 Bagel Egg Sandwich.
Nutrition Information:Yield: 2 Serving Size: 1 Bagel Egg Sandwich
Amount Per Serving:Calories: 527 Total Fat: 25.3g Saturated Fat: 8.2g Cholesterol: 210.6mg Sodium: 727.4mg Carbohydrates: 55.7g Fiber: 9.1g Sugar: 7.5g Protein: 21.5g