Smoked Chorizo and Egg Bagel Boats

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

Cook Time 25

Servings

Calories 455kcal

Author Bon Appeteach

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!

Reheat the bagels in the oven on low heat or in a toaster oven!