These Bacon, Egg and Cheese Bagels are a make-ahead breakfast dream. Baked eggs folded with bacon, cottage cheese and Marion’s Kitchen Crispy Chilli Oil make the filling soft, flavour-packed and perfect for meal prep. Once assembled, the bagels reheat beautifully, making them ideal for busy mornings, workday breakfasts or easy grab-and-go meals. Finished with melted cheddar and a drizzle of Coconut Sriracha, they deliver big comfort and bold flavour with minimal effort.
4 bagels, halved
8 eggs
100g cottage cheese
4 rashers streaky bacon
4 slices cheddar cheese
1 tbsp finely chopped chives
2 tbsp Marion’s Kitchen Crispy Chilli Oil
Marion’s Kitchen Coconut Sriracha , to serve
- Preheat the oven to 180°C (fan-forced)
- In a bowl , whisk together the eggs, bacon bites, chopped chives, Marion’s Kitchen Crispy Chilli Oil and cottage cheese until well combined.
- Pour the egg mixture into a lined baking tray and bake for 15-20 minutes, or until just set and cooked through.
- Remove from the oven and cut the baked egg into four equal portions.
- Place the bottom halves of the bagels onto a baking tray and top each with a slice of cheddar cheese.
- Layer the baked egg over the cheese, then drizzle with Marion’s Kitchen Coconut Sriracha.
- Cap with the remaining bagel halves and lightly brush/spray with oil.
- Return to the oven for 3-4 minutes, or until the cheese has melted.
- Serve warm, or allow to cool completely before wrapping individually in baking paper. Store in the refrigerator for up to one week for easy meal prep.
