Spinach and Artichoke Egg Bagels

October 11, 2024 by healthy recipes, Updated October 11, 2024

A delicious and nutritious breakfast option featuring whole-wheat bagels topped with creamy spinach and artichoke dip, baked with eggs for a satisfying meal.

Ingredients

• 2 (3-ounce) whole-wheat bagels, split
• 1/2 cup prepared spinach and artichoke dip
• 1/4 cup grated Parmesan cheese, divided
• 4 large eggs
• 1/8 teaspoon salt
• 1/8 teaspoon ground pepper

Instructions

1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Place bagel halves, cut-sides up, on the prepared baking sheet. If the holes are small, gently widen them to a 1 1/2-inch diameter.
3. Spoon 2 tablespoons of spinach and artichoke dip into each hole and sprinkle with 1 1/2 teaspoons of Parmesan cheese. Press down slightly with a spoon to create an indentation.
4. Crack one egg into each bagel hole and season with salt, pepper, and the remaining 2 tablespoons of Parmesan cheese.
5. Bake in the preheated oven until the egg whites are set and the yolks remain runny, about 10 to 12 minutes.
6. Using a spatula, carefully transfer each bagel half to a plate and serve warm.

Nutritional Information

Note: Nutrition information is estimated and may vary based on ingredient brands and preparation.