Take your breakfast bagel and egg recipe up a notch by making this insanely good smoked chorizo and egg bagel boats recipe.
Breakfast is one of my favorite meals and I love taking advantage of smoking something on the grill while I am up early smoking brisket or smoking pork shoulder, not that I need an excuse to fire up the grill!
This recipe is ideal as well for bagels that are slightly on the stale side as well. It’s the perfect way to enjoy them before they go bad and use them for something more than just cream cheese!
Why This Recipe Works:
- This recipe uses classic breakfast flavors but by switching chorizo sausage with standard breakfast sausage, you get a nice smoky flavor to these breakfast bagel boats.
- Creating a hollow space inside a slightly stale bagel works to hold the egg mixture nicely so it can cook and set up inside it.
- The savory smoky flavor from the grill adds a nice touch to this bagel recipe, but you can also bake it in the oven if needed.
- Small Paring Knife
- Wooden Spatula
- Small Bowl
- Whisk or Fork
- Small Baking Sheet
- Paper Towels
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can succeed on your own.
Ready to begin cooking? Simply jump to the recipe card below and begin.
- Bagels (use any flavor or style you like)
- Ground Chorizo Sausage (you can use standard breakfast sausage or chopped bacon bits as well)
- Shredded Cheddar Cheese
- Green Onions
- Salt & Pepper
How To Make A Bagel Boat:
- Preheat the smoker to 350 F. If you do not have a grill you can also use an oven heated to the same temperature.
- Begin by cooking the chorizo sausage until fully browned. Drain the sausage over paper towel lined plates so the bagels don’t get greasy.
- Carefully hollow out each bagel with a paring knife to slice around the top edge of the bagel until you go completely around the outside. Then cut another smaller circle around the center of the bagel. Make sure the edges stay intact and that you don’t cut through the bagel at the bottom (or the egg will leak out).
- Remove the inside of the bagel with a spoon or your fingers. Scoop out the inside enough to create a hollow space for the filling to sit. Repeat this with all the bagels you plan on smoking.
- In a small bowl, whip the eggs together with the salt and pepper and set them aside.
- Line each of the bagel halves on a baking sheet. Sprinkle in a few tablespoons of the chorizo sausage into the bottom of each bagel. Do not overfill.
- Carefully pour a small amount of beaten egg over the chorizo sausage to fill in the space about 3/4th of the way full. Let the filling sit for about 1 minute or so as it settles and absorbs into the bagel slightly (this is ok). Go back and top off each bagel with more eggs.
- Finally, top each bagel off with shredded cheese. You want enough that it sits right over the egg mixture.
- Smoke or bake in the oven for 25 mins. The eggs and cheese should melt and puff up slightly. If the egg appears somewhat watery, continue to cook another 5-10 minutes with foil lightly dropped over the top to prevent the bagels from getting too crispy.
- Remove the bagel boats from the grill and allow them to rest for 5 minutes. Top with the sliced green onion and serve and enjoy!
- Add different meats like ham, sausage, bacon, or leftover brisket!
- Mix in different cooked and diced veggies like peppers and onions.
- Enjoy using a variety of different savory bagel flavors like everything bagels, jalapeno cheddar, pumpernickel, and more!
- Serve with a side of sour cream and salsa too.
Smoked Chorizo and Egg Bagel Boats
- 4 Bagels
- 5 Eggs
- 1 cup Shredded Cheese
- 1/2 cup Cooked Chorizo Sausage
- 2 Green Onions sliced
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- Preheat the smoker to 350 F. If opting to use the oven, preheat to the same temperature.
- Cook the chorizo sausage and brown it. Drain the grease by transferring the chorizo to a paper towel lined plate.
- Hallow out the center of each bagel by using a paring knife. Slice around the outer edge and then the inner edge. Use a spoon or your fingers to pull out the center of the bagel. Keep the center and the edges intact to hold the egg mixture and do not pierce through the bottom of the bagel or it will leak.
- Place each bagel onto a baking sheet to make it easier for transferring on and off the smoker.
- Add a few tablespoons of the chorizo into the bottom of each bagel.
- Beat the eggs together and lightly and carefully pour the egg over the sausage into the hollowed out portion of each bagel. The egg will seep into the bagel slightly, so let each one rest briefly before adding a little more to each egg.
- Top each bagel with a few tablespoons of the shredded cheese.
- Place the baking sheet with the bagels onto the smoker. Smoke until the egg is set and cheese is melted. It should puff up and not be watery, about 25-30 minutes.
- Remove and let the bagels rest about 5 minutes. Top with the sliced green onions and enjoy!