Spinach and Artichoke Egg Bagels
A delicious and nutritious breakfast option featuring whole-wheat bagels topped with creamy spinach and artichoke dip, baked with eggs for a satisfying meal.
Cook Time:
Total Time:
Yield:4 servings
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
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 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.
- 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.
- Crack one egg into each bagel hole and season with salt, pepper, and the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the egg whites are set and the yolks remain runny, about 10 to 12 minutes.
- Using a spatula, carefully transfer each bagel half to a plate and serve warm.
Nutritional Information
Calories: 255
Protein: 14g
Fat: 12g
Carbohydrates: 24g
Serving Size: 1 bagel half
Note: Nutrition information is estimated and may vary based on ingredient brands and preparation.