Spinach and Tomato Breakfast Bagel Bake
Hello everyone, my latest recipe for Spinach and Tomato Breakfast Bagel Bake is perfect for a lazy Sunday brunch. I'm always after a new idea to try out for breakfast and this recipe is my latest experiment. I quite often make a sweet baked French Toast and decided to try something a bit different using bagels.
As with the majority of my recipes you can use this as a base and add in whatever vegetables or meat you like. It's a great dish to use up any bits and pieces you have leftover in the fridge.
Other Breakfast Ideas
Has this Spinach and Tomato Breakfast Bagel Bake recipe has inspired you to try out something new next breakfast time? Then check out some of my favourite breakfast ideas:
- Treat yourself to a pastry with my Easy Blueberry Almond Croissants
- Have some toast with my Avocado & Poached Egg Sourdough Toast
- Go fresh and fruity with my Pineapple & Ginger Smoothie Bowl
- Pick a low carb alternative with my Mexican Sweet Potato Toasts
Free From Alternatives
You can easily make this recipe gluten free by substituting with gluten free bagels. This makes it a great option if you have family members who require a special diet. If you are after more recipes which fully accommodate a free from diet then check out my sister website Free From Favourites: https://www.freefromfavourites.com/.
Enjoy!
Fiona
Try out my new recipe for Spinach and Tomato Breakfast Bagel Bake perfect for a lovely weekend brunch.
- 2 bagels
- 30 grams cheddar cheese (grated)
- 12 cherry tomatoes (halved)
- 1/2 red onion (diced)
- handful of spinach (chopped)
- 1/2 green pepper (sliced)
- 1 garlic clove (minced)
- 3 eggs
- 30 grams cream cheese
- 250 milligrams milk
- 1 teaspoon oregano
Peheat the oven to 180 oC and grease a 6" casserole dish
Roughly tear up the bagels and place into the casserole dish
Scatter on the cherry tomatoes, red onion, chopped spinach and green pepper
Whisk together the eggs, cream cheese, milk, oregano, garlic and season with salt and pepper
Pour over the bagels pieces and top with the grated cheese
Cover with foil and bake for 30 minutes
Remove the foil and bake for another 15 minutes or until the eggs are cooked and the top is golden