This easy Egg in a Hole Bagel recipe turns your favorite bagel into a savory breakfast classic—made entirely in the oven! A golden, toasted bagel half is filled with a freshly cracked egg, topped with melty mozzarella, green onions, and garlic powder, and baked to perfection. A quick and satisfying way to upgrade your mornings.
You’ll Love This
- It’s quick and oven-baked. Unlike traditional egg-in-toast recipes that require stovetop watching, this version is totally hands-off once it hits the oven. Pop it in, pour your coffee, and breakfast is ready in 15 minutes.
- Customizable with any bagel flavor. I used all-dressed bagels here (so much flavor in one bite!), but this works with everything bagels, plain, sesame, even sweet ones like cinnamon raisin—if you’re into that sweet-and-savory moment.
- Perfect for one or a crowd. You can easily make just one or bake a tray for brunch guests. No frying pan needed!
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The Ingredients
You’ll need just a handful of basic ingredients for this baked egg in a hole bagel. Full ingredient amounts are in the recipe card below.
Fresh parsley – Totally optional, but I love that fresh, herby finish.
Bagels – I used all-dressed bagels for extra flavor, but plain, sesame, everything, or whole wheat all work.
Olive oil – Brushed on top to help the bagel toast up golden and crisp.
Eggs – Crack one into each bagel hole. Large eggs work best here.
Garlic powder – Adds a subtle, savory note that complements the cheese and egg.
Mozzarella – For melty, gooey goodness! You could also use cheddar or Swiss.
Green onions – For a pop of color and mild onion flavor.
Salt and pepper – To finish, if your bagel isn’t already well-seasoned.
Step-by-step instructions for the Egg on a Hole Bagel.
Preheat the oven.
Set your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
Prep your bagels.
Slice the bagels in half. Using a round cookie cutter (or even a small glass), cut a slightly larger hole in the center of each bagel half to make space for the egg.
Brush with oil.
Lightly brush the top surface of each bagel half with olive oil.
Crack the eggs.
Place the bagels on the prepared baking sheet. Crack one egg into the center of each bagel. It’s okay if some of the egg white overflows a little—it’ll still bake up beautifully.
Season and top.
Sprinkle with garlic powder, then top with mozzarella and chopped green onions.
Bake.
Pop the tray in the oven and bake for about 15 minutes, or until the whites are fully set and the yolks are cooked to your liking. Want a runny yolk? Check them around 12 minutes.
Garnish and serve.
Remove from the oven and sprinkle with chopped fresh parsley. Season with salt and pepper to taste.
Tips
- Make a big enough hole. The standard bagel hole isn’t quite big enough to hold an egg, so cut a wider opening to give the egg room to sit and cook evenly.
- Use parchment paper. Eggs have a sneaky way of sticking—parchment makes your life easier.
- Don’t overbake. Keep an eye on your oven if you want soft yolks. The difference between runny and hard-cooked yolks is just a couple of minutes.
- Top it your way. Think crumbled bacon, diced tomato, or a pinch of chili flakes if you’re feeling spicy.
Variations
- Meaty twist. Add chopped bacon or ham before baking for a heartier version.
- Cheese swap. Try cheddar, feta, or gouda in place of mozzarella.
- Veggie lovers. Add finely chopped bell peppers, spinach, or mushrooms to the bagel before cracking the egg.
- Air fryer version. Want to skip the oven? Air fry at 350°F for 8–10 minutes (check early to avoid overcooking).
What Kind of Bagel Should I Use?
This is one of those recipes that works with whatever bagel you have on hand. Here’s how different flavors change the vibe:
- All-dressed or Everything Bagels: Bold, savory, flavorful—perfect with eggs.
- Plain Bagels: A blank canvas, great if you’re adding lots of toppings.
- Whole Wheat or Multigrain: A bit more wholesome and nutty.
- Cinnamon Raisin: A sweet and savory combo, especially if you skip the garlic and cheese and go with a sprinkle of cinnamon sugar post-bake.
Serve It With
This baked egg-in-a-hole bagel is a solid breakfast on its own, but it’s also great as part of a brunch spread. Try serving it with:
- A fruit salad or citrus segments
- Crispy roasted breakfast potatoes
- A small green salad like my Lemon Arugula Spinach Salad
- A dollop of hot sauce or a drizzle of honey (depending on your bagel flavor!)
Storage and Reheating
- Fridge: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheat: Warm in the oven at 350°F for 5–7 minutes. Avoid microwaving—it can make the bagel chewy and the egg rubbery.
FAQ
Don’t worry about wasting the extra bit of bagel that you’ve cut away – these make eggcellent (haha) croutons, and you can actually bake them at the same time as breakfast so that you can enjoy them on a salad later
These little egg bites travel surprisingly well and can go into a lunch box at room temperature for a fun twist on a hardboiled egg.
Absolutely. The process is the same, and they bake up beautifully.
Recipe
Egg in a hole bagel
Equipment
- Baking sheet – For baking the bagels evenly in the oven.
- Parchment paper – Helps prevent sticking and makes cleanup a breeze.
- Small round cookie cutter or glass – To enlarge the center hole of each bagel half.
- Pastry brush – For brushing olive oil onto the bagels.
- Oven – This recipe is baked, so no stovetop required.
- Measuring spoons – For seasoning and oil.
- Grater – If you’re shredding mozzarella from a block (recommended for better melt).
- Cutting board and knife – For slicing green onions and parsley.
Ingredients
- 2 bagels cut in half (I used all-dressed, but any flavor works!)
- 1 tablespoon olive oil
- 4 eggs
- ½ teaspoon garlic powder
- ¼ cup grated mozzarella cheese
- 1 tablespoon green onions chopped
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Cut each bagel in half horizontally. Then, using a cookie cutter or small glass, cut a larger hole in the center of each bagel half—this is where your egg will sit.
- Brush the cut side of each bagel half lightly with olive oil. This gives a nice golden finish and helps crisp the edges.
- Place the prepared bagels onto the parchment-lined baking sheet. Carefully crack one egg into the center of each bagel half. If the yolk starts to spill, you can gently push the whites to the side using a spoon.
- Sprinkle garlic powder evenly over the eggs, followed by the mozzarella and chopped green onions.
- Bake for about 15 minutes or until the egg whites are set and the yolks are cooked to your liking. (For a runnier yolk, check around the 12-minute mark.)
- Once out of the oven, sprinkle each bagel with chopped parsley and season with salt and pepper. If you're using a salty bagel (like all-dressed or everything bagels), go light on the salt.
Notes
- For the best flavor and texture, choose a bold bagel like all-dressed or everything.
- A small round cookie cutter works great for making the perfect center hole.
- Want perfectly runny yolks? Check them at the 12-minute mark.
- Great for a weekend brunch or weekday breakfast meal prep.
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