Have you tried my 2 ingredient bagel recipe and thought, “man, that Matt guy is a genius?”

Okay, that’s not technically my recipe. A variation of the 2-ingredient dough has been floating around for years, so I can’t take full credit for it.

However, I can, and will, take the genius title for these breakfast bagel bombs.

Using a slightly altered version of the 2 ingredient bagels, we’re going to make stuffed bagel bombs. If you love breakfast sandwiches, this very well might become your favorite recipe of all time.

Each of these bagel bombs is surprisingly filling, and only 300 calories and 23g of protein!

This recipe, and the associated nutrition facts, are based on the filling I used. But the beauty of something like this is that you can fill it with whatever you want! For me, nothing beats a classic bacon, egg, and cheese. Feel free to switch it up and use cream cheese, egg whites, avocado, you name it. The world is your bagel.

My 2 ingredient bagels are just self rising flour and Greek yogurt, which is what these are as well. The difference here is in the ratio- we’re going to use slightly more Greek yogurt in order to shape the bagels easier. The bagel recipe is slightly denser because we just need to form rings, but in this case we need to flatten the dough, so we’re going to use slightly extra yogurt!

These bagel bombs are made in the air fryer, because I find that to produce the best result. If you don’t have an air fryer, I can confirm that they were 100% worth the type. I have a few more air fryer recipes on deck, and I can’t recommend them enough! I know it probably feels like it’s a trendy kitchen gadget that you don’t need to waste your money on, but I seriously use it all the time.

When it comes to these bagels, they give you that crispy exterior and nice soft interior that we want. Plus, if you want to make these ahead of time, it reheats them VERY well.

That being said, I know you may not have an air fryer, so they can certainly be made in the oven. If you follow the instructions for this recipe, I would just bump the oven temperature up a bit. This recipe calls for 350 degrees F in the air fryer, so I’d bump the oven up to 375 or even 400 and go for the same amount of time.

If you’re wondering what air fryer I recommend… I don’t really have a recommendation. I received the QVC brand air fryer as a gift (I’ll link it here for you) so it’s really all I know. However, Amazon has a TON of different air fryers you can choose from, so you have plenty of options.

 

It’s all about the bacon

I’ll level with you: I used to eat turkey bacon all the time in an effort to make recipes as healthy as possible.

But turkey bacon is terrible. I convinced myself that I liked it for the longest time, but nobody actually thinks it is as good as real-deal bacon.

I switched over to center cut bacon, and I’ll never look back.

In case you’re unfamiliar, center cut bacon is still just regular pork bacon, but it’s trimmed of most the fat. It still gets very crispy and delicious, but it’s lower in calories and fat than traditional bacon.

2 slices comes in at just 50 calories and 4g of fat, which is not bad at all! Considering you do not need to compromise on taste, there’s no reason not to use center cut bacon.

However, something I learned very recently is that bacon nutrition info shows you the nutrition for pan fried bacon, not raw bacon. That means that it’s the nutritional info for AFTER you cook the bacon and drain the fat.

For a while, I was just cooking with the bacon grease left in the pan because it was only costing me 50 calories total. Turns out, that wasn’t true at all. The grease was likely adding 100s of extra calories, so be sure to actually drain your bacon grease.

What I like to do now is remove my bacon from the pan and drain the grease, leaving only a tiny bit of grease in the pan. Yes, it is adding a few extra calories, but it’s minimal. I leave just enough in the pan to then cook my eggs in that for some extra flavor instead of using nonstick spray. You certainly don’t have to do that, but the extra flavor is excellent.

 

 

And generally speaking, I prefer to dice up the bacon before cooking it. You can absolutely pan fry full strips of bacon, or use the microwave or air fryer, but I find it much easier to dice it up first. In the case of this recipe, I want to dice it up anyway, so it just makes sense. When you dice the bacon prior to cooking it, you don’t have to mess with flipping each strip and getting splashed in the eye with scolding hot grease.

Instead, all you need to do is move them around in the pan a bit until they’re nice and crispy.

 

Get creative with it!

Like I said, you’re not limited to a bacon, egg, and cheese. It’s the GOAT when it comes to breakfast sandwiches, but switch it up! If you want some ideas to get the juices flowing, here are a few:

  • BLT
  • Cinnamon Sugar bagel with sweet cream cheese filling
  • PB & Jelly stuffed
  • Cheesy bagel (see my bagel recipe) stuffed with cheese 
  • Pizza bagel bomb
  • Mac & cheese stuffed bagel bomb

Get wild with it, and please share your recreations with me on Instagram! I love seeing what you guys can come up with.

 

Breakfast Bagel Bombs

The worst part of breakfast sandwiches is when they fall apart on ya. Never have that problem again with this portable breakfast bombs!

Yields4 ServingsDifficultyBeginner

Prep Time15 minsCook Time10 minsTotal Time25 mins

Bagel Ingredients
 180 g (1.5 Cups) Self Rising Flour. You can also use the same amount of All Purpose Flour plus 2 teaspoons baking powder.
 200 g Plain Nonfat Greek Yogurt
 ¼ tsp Salt (use 1/2 teaspoon if using AP flour)
 1 Egg for Egg Wash
 Everything Bagel Seasoning
Filling Ingredients
 4 Eggs
 1 tbsp Milk of Choice
 4 Slices Fat Free American Cheese (or any cheese)
 4 Strips Center Cut Bacon

1

In a large bowl, mix together all of your bagel ingredients except the seasoning and egg wash. Use a silicone spatula to mix it up until you have a dough. Don't be afraid to get in there with your hands to press everything together.

2

Transfer the dough to a lightly floured surface, then separate the dough into 4 roughly equal sized balls. Break each ball in half, for a total of 8. It's okay if there are not all exactly the same size.

3

Take 2 of the balls and use your palms to flatten them into circles (they don't have to be perfect circles). Flatten one of the them slightly more than the other so it is larger (this will be the top, so it needs to be able to cover the filling). Repeat until you have 4 pairs with one slightly larger circle for each. Set aside.

If your dough is sticky during this process, you can put some flour on your hands to make it easier.

4

Dice up 4 slices of bacon and add to a stovetop pan over medium heat. You can cook them as full slices using any method you like, but I find that dicing the bacon up first makes it significantly easier to get them crispy (with less mess). More them around in the pan occasionally until they're fully cooked, which should only take about 5 minutes.

5

Once the bacon is done, you can remove it onto a plate lined with a paper towel to absorb the grease and pour the grease out of the pan into a container (you don't want to pour hot grease into a drain!), leaving a little bit in the pan to cook the eggs. You can cook the eggs in a different pan if you prefer, but I love the extra bacon flavor. Crack 4 eggs into a bowl with a splash of milk (roughly 1 tablespoon, but I don't measure it) and whisk together.

6

Pour the eggs into the pan and use a spatula or wooden spoon to keep the eggs moving so they do not burn. They should take less than a minute to scramble in the hot pan. Pour the eggs out onto a plate when they're still slightly undercooked since they're going into the air fryer.

7

Now it's time to assemble the bagel bombs. Take your SMALLER circle you made, and add a slice of cheese (I cut the corners off to make it fit), some of your eggs, and some bacon. Sriracha is definitely recommended as well! Drape your larger circle over the top to make sure it covers everything- if not, simply flatten it out some more to stretch it. Cover the filling, then pinch all of the edges to close it up. Repeat for all 4.

8

Add your bagel bombs to the air fryer. Whisk up one egg in a bowl and brush the tops of each with the egg- this helps with the browning, and also to allow the seasoning to stick. Top each with your everything bagel seasoning or any seasoning of your choice, then air fry at 350 degrees F for 10 minutes.

9

Let cool for a few minutes, then enjoy!

Nutrition Facts

Serving Size 1 Bagel Bomb

Servings 4


Amount Per Serving
Calories 310
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 38g13%
Dietary Fiber 1.5g6%
Sugars 2.5g
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Bagel Ingredients
 180 g (1.5 Cups) Self Rising Flour. You can also use the same amount of All Purpose Flour plus 2 teaspoons baking powder.
 200 g Plain Nonfat Greek Yogurt
 ¼ tsp Salt (use 1/2 teaspoon if using AP flour)
 1 Egg for Egg Wash
 Everything Bagel Seasoning
Filling Ingredients
 4 Eggs
 1 tbsp Milk of Choice
 4 Slices Fat Free American Cheese (or any cheese)
 4 Strips Center Cut Bacon

Directions

1

In a large bowl, mix together all of your bagel ingredients except the seasoning and egg wash. Use a silicone spatula to mix it up until you have a dough. Don't be afraid to get in there with your hands to press everything together.

2

Transfer the dough to a lightly floured surface, then separate the dough into 4 roughly equal sized balls. Break each ball in half, for a total of 8. It's okay if there are not all exactly the same size.

3

Take 2 of the balls and use your palms to flatten them into circles (they don't have to be perfect circles). Flatten one of the them slightly more than the other so it is larger (this will be the top, so it needs to be able to cover the filling). Repeat until you have 4 pairs with one slightly larger circle for each. Set aside.

If your dough is sticky during this process, you can put some flour on your hands to make it easier.

4

Dice up 4 slices of bacon and add to a stovetop pan over medium heat. You can cook them as full slices using any method you like, but I find that dicing the bacon up first makes it significantly easier to get them crispy (with less mess). More them around in the pan occasionally until they're fully cooked, which should only take about 5 minutes.

5

Once the bacon is done, you can remove it onto a plate lined with a paper towel to absorb the grease and pour the grease out of the pan into a container (you don't want to pour hot grease into a drain!), leaving a little bit in the pan to cook the eggs. You can cook the eggs in a different pan if you prefer, but I love the extra bacon flavor. Crack 4 eggs into a bowl with a splash of milk (roughly 1 tablespoon, but I don't measure it) and whisk together.

6

Pour the eggs into the pan and use a spatula or wooden spoon to keep the eggs moving so they do not burn. They should take less than a minute to scramble in the hot pan. Pour the eggs out onto a plate when they're still slightly undercooked since they're going into the air fryer.

7

Now it's time to assemble the bagel bombs. Take your SMALLER circle you made, and add a slice of cheese (I cut the corners off to make it fit), some of your eggs, and some bacon. Sriracha is definitely recommended as well! Drape your larger circle over the top to make sure it covers everything- if not, simply flatten it out some more to stretch it. Cover the filling, then pinch all of the edges to close it up. Repeat for all 4.

8

Add your bagel bombs to the air fryer. Whisk up one egg in a bowl and brush the tops of each with the egg- this helps with the browning, and also to allow the seasoning to stick. Top each with your everything bagel seasoning or any seasoning of your choice, then air fry at 350 degrees F for 10 minutes.

9

Let cool for a few minutes, then enjoy!

Breakfast Bagel Bombs
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