Egg-Stuffed Greek Bagels

Egg-Stuffed Greek Bagels are a delicious and easy meal to make for breakfast, lunch, or dinner! 

Let’s be real, breakfast time can be a struggle. 

BUT! What if I told you there is a quick, fast, and flavorful way to feed yourself and a crowd? 

You guys these Egg-Stuffed Greek Bagels are legit. Like legit, legit. I should have been making these years ago. Why? Because all you have to do is turn on the oven, place some bagels on a sheet pan, crack an egg into the bagel hole, and bake. That’s it. 

Technically these could be made and almost done by the time that pot of coffee is brewed. Plus, it’s a nice way to mix up your smoothie or basic egg game in the morning. Another aspect of this recipe I love is that you can switch out the flavors too. 

Don’t fancy Greek….what about Mexican? Or Italian? Either way it’s all delicious! So let’s get these Egg-Stuffed Greek Bagels assembled!

What’s in these Egg-Stuffed Greek Bagels?

I’m a big fan of keeping breakfast simple which is why I love these Egg-Stuffed Greek Bagels! For this recipe you’ll need:

Everything bagels



Grape tomatoes


Fresh oregano

Tips for Making Egg-Stuffed Greek Bagels:

1) Bagels. Depending on the size of the bagel you will need to take a paring knife and cut about a 2-inch hole. This will help give the egg room to sit inside the bagel without spilling over. 

2) Egg. For a runny yolk, check the oven when cooking after about 10 minutes. For a more jammy yolk bake for at least 12 minutes.

Different Flavor Combinations:

If you want to mix up the flavor and seasonings of this egg-stuffed bagel bake, you can certainly try these flavor combinations:

– Italian: use Asiago bagels, roasted red peppers, basil, and Parmesan cheese

– Mexican: use cheddar-jalapeno bagels, sauted fajita vegetables, pico de gallo, and cotija cheese

– American: use plain bagels, crumbled sausage, shredded cheddar cheese, and avocado. 

What Should I Serve with these Egg-Stuffed Greek Bagels? 

First, a mimosa margarita for sure! Second, roasted potatoes! Third, these Strawberry Cardamom Croissants would be delicious. 

I hope you enjoy this recipe! If you do make these Egg-Stuffed Greek Bagels please let me know! I love hearing from you!

Egg-Stuffed Greek Bagels


  • 8 everything bagel halves
  • 8 eggs
  • salt and pepper to taste
  • 1 1/2 cup cherry tomatoes, halved
  • 1/2 cup pitted, Kalamata olives
  • Fresh herbs, parsley, oregano, mint
  • 1/2 cup crumbled feta


  1. Preheat your oven to 400 degrees. Spray a 9X13 baking dish with non-stick cooking spray.
  2. Place the bagels in the baking dish. Make sure the holes of the bagels are at least 2-inches wide to help hold the egg steady.
  3. Crack an egg into each bagel hole. Sprinkle the tops of the eggs with salt and pepper.
  4. Place the baking dish into the oven and bake until the eggs are done to liking. I prefer an runnier egg so I will bake until about 10 minutes.
  5. Remove the baking dish from the oven and garnish with tomatoes, olives, herbs, and feta!
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