These Ham, Egg, & Cheese stuffed Bagel Bites are the BOMB. So quick to make and perfect for busy weekday breakfasts. You can change up the filling to almost anything you'd like.
I really love bagels, but I never buy them because I don't want to be tempted to eat that many carbs in one sitting. These easy filled bagels are lighter on carbs and also have protein and veggies!
I made them steam bun style. The dough is rolled out with a rolling pin from edge to almost center. The reason for this is to keep the center a little thicker. It takes a little practice but it helps keep all of the goodness inside. You can also just press these into discs with your hands if you don't want to bust out the roller.
Closing up the Bagel Bombs is easy and you'll catch on after practicing on a few. Just gather all of the edges to the center, pinching and twisting lightly until it feels sealed. You can pinch off any extra dough and use the scraps to make one more two more at the end!
Disclosure: This is a sponsored post written by me for CHEFMAN. All opinions are 100% mine.
I tested these in both the oven and Air Fryer and found the results to be very similar, but the Air Fryer took about half the time to cook and pre-heating only took a few minutes.
I use the Chefman Air Fryer and love it. It's so easy to clean and comes out beautifully brown on top and bottom!
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Air Fryer and Oven Bagel Bombs with Ham, Egg, & Cheese
These Ham, Egg, & Cheese stuffed Bagel Bites are the BOMB. So quick to make and perfect for busy weekday breakfasts. You can change up the filling to almost anything you'd like.
prep time: 30 MINScook time: 15 MINStotal time: 45 mins
ingredients:
Dough
- 2 1/4 cups Self Rising Flour
- 2 cups non-fat Greek yogurt
Filling
- 4 large eggs
- 1/2 c diced red pepper
- 4 sliced scallions
- 1 c diced ham
- 1 TB butter
- 1 cup shredded cheese, like cheddar or italian blend
instructions
Mix the Dough
- Combine all the dry ingredients for the dough, stir to incorporate everything evenly. Add greek yogurt and continue to stir until you have a crumbly mixture. Knead into a ball. I do this inside the bowl and for about 45 seconds. Let dough rest while you make the filling.
Make the filling
- In a non-stick fry pan, add the ham, onion, pepper and butter. Turn heat on medium and saute for about 5 minutes. Onions will just be starting to get brown. Add in the eggs and scramble until the are just done. (Don't go over, you don't want dry eggs!) Remove from heat and add cheese. Season to taste.
Shape the Dough
- Turn your dough out onto a floured surface. Divide in half and roll each half into a cylinder shape. Divide each of those into 8 pieces. I find it's easiest to keep cutting in half. You should have 16 total portions of dough.
- Take one portion of dough, dust with flour and flatten a bit with your hand. Then using your rolling pin, roll starting from the edges and working your way towards the center. Try to keep the center thicker than the edges. Each disc should be about 3" across.
Fill and Close the Bagel Bombs
- Add 1 TB of filling to the center of each disc. Gather the edges and bring to the center. Pinch together and twist gently. Keep doing this until it feels closed up and secure. You can pinch off any excess dough and use that at the end to make extra bagel bombs.
- Optional: Brush with egg wash and top with sesame, poppy, and kosher salt. (or whatever you'd like!)
Oven Method
- Place in a pre-heated oven 350° and bake for 25 minutes. For better rise and extra chewiness, spray the tops with water right before cooking.
Air Fryer
- Pre-heat airfryer to 320° and cook for 15 minutes. For better rise and extra chewiness, spray the tops with water right before cooking.
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