Take your breakfast bagel and egg recipe up a notch by making this insanely good smoked chorizo and egg bagel boats recipe.
Course Breakfast, Grilling
Cuisine American, Breakfast
Keyword bagel egg boats, Smoked Chorizo and Egg Bagel Boats
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 4
Calories 455kcal
Author Bon Appeteach
Ingredients
4Bagels
5Eggs
1cupShredded Cheese
1/2cupCooked Chorizo Sausage
2Green Onionssliced
1/2tsp.Salt
1/2tsp.Pepper
Instructions
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!
Notes
Reheat the bagels in the oven on low heat or in a toaster oven!