Sheet Pan Egg-Stuffed Bagels


Sheet Pan Egg-Stuffed Bagels

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Here's a fun twist to bagel breakfast sandwiches. Nestle eggs with deli meats in the centers of Hy-Vee Bakery Fresh bagels and pair with your favorite toppings. Make one or all three variations!

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Servings and Ingredients

Serves 2
1 Hy-Vee Bakery everything bagel, split
1 tbsp. Hy-Vee unsalted butter, softened
¼ c. finely shredded Soirèe Manchego cheese chunk
4 to 6 thin slices Di Lusso cracked black pepper turkey
2 Hy-Vee medium eggs
Kosher salt
Hy-Vee black pepper
Sliced avocado, for serving
Fresh pico de gallo, for serving
Cilantro leaves, for serving
Hot sauce, for serving

Things To Grab

  • Hy-Vee canola oil cooking spray
  • 16½ x 11½-in. sheet of parchment paper
  • Pencil
  • Large rimmed baking pan
  • 2¼-in.-round cookie cutter
  • Small sharp knife
  • Butter knife
  • Foil


  1. Preheat oven to 400 degrees. Draw 2 (4-in. circles) on a 16½ x 11½-in. sheet of parchment using a pencil. Turn parchment paper over; place in a large rimmed baking pan with the pencil-drawn side down. Spray with cooking spray.

  2. Cut a hole in center of each bagel half using a 2¼-in.-round cookie cutter. Discard or reserve bagel scraps for another use. Spread butter on cut side of bagel halves; set aside.

  3. Divide shredded cheese in half and spread in an even layer inside each drawn circle, leaving 2½ in. open in center. Place bagel halves, buttered side down, on top of cheese. If cheese appears in center hole of bagel, push cheese underneath the bagel.

  4. Arrange 2 to 3 turkey slices in the center of each bagel hole, loosely pleating if necessary to create a basket to hold the egg.

  5. Gently crack an egg into each turkey basket, keeping yolk intact. Bake for 12 minutes. Remove baking pan from oven; loosely cover with foil. Bake for 8 to 9 minutes more or until egg whites are set. Lightly season with salt and pepper.  

  6. To serve, top bagel halves with avocado, pico de gallo, cilantro and/or hot sauce.