Light and Easy Recipes and Meal Ideas
Stuffed Bagels
I used scrambled eggs and light mozzarella in this batch, but if it's your first time making these, pre-cooked turkey bacon and shredded cheese is a little easier. Do not put too much stuffing in these, because the skin will likely break and make a big mess in the oven.
Recipe makes 4 stuffed bagels. Serving size is 1 stuffed bagel.
Ingredients
- For the dough:
- 3/4 cup non-fat Greek yogurt
- 1 cup self-rising flour
- For the filling:
- 3 scrambled eggs (distributed)
- 4 oz. shredded Light mozzarella
- Other items:
- 1 scrambled egg (used as egg wash)
- Seeds
Directions
Preheat oven to 425
Line a baking sheet with parchment paper
Cook the scrambled eggs in a pan on the stove (leave them a little wet, so they don't dry out too much during baking). Set aside.
Prepare the dough:
Mix the flour and yogurt in a bowl until it forms a ball of dough.
Place the dough on a lightly floured surface.
Divide the dough in 4 pieces
Roll each piece of dough into a flat oval shape - about 8 inches wide (see video)
Distribute a thin strip of the scrambled eggs onto each oval
Sprinkle 1 oz of cheese onto each oval
Roll up each piece into a log shape (similar to a burrito)
Curve each log into a circular bagel shape and pinch the edges shut
Place them on the baking sheet and brush with egg wash
Sprinkle with seeds
Bake for 25 minutes or until golden brown
Reapply a coat of egg wash as soon as the bagels come out of the oven (the hot bagel will cook this thin coat of egg)
Wait about 15 minutes before cutting them
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