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Bagel quiche

(courtesy of Recipe Girl Lori Lange. Serves 1)

"I'm gifting you a breakfast recipe to try sometime soon — it's both filling and full of good, healthy, real ingredients. Here's something you probably don't know about me: I worked at a Jewish Elementary School for many years as a teacher's aide, an after-school daycare program director, and finally as a substitute teacher. I ate a lot of challah and bagels during my years at the school. We ordered lunch regularly from a local bagel deli, and I often got some awesome bagel creations. My favorite was a bagel smeared with cream cheese and melted cheddar cheese on top. Yeah, that was back in the days when I didn't have to worry about calories as much. There were some great egg-bagel items on the menu, too. But for some reason, I've always had this Bagel Quiche idea in my head. Why not hollow out a bagel and make a quiche inside of it? So that's what I did."

Half a bagel (any flavor that would go well with egg)

2 or 3 large eggs (depending on the size of your bagel)

Desired quiche fillings. I used cheese, mushroom, red bell pepper and broccoli

Preheat oven to 375 degrees F. Spray a piece of foil with nonstick spray.

Slice the bottom of the bagel off nice and evenly. Set aside to eat, turn into breadcrumbs or discard.

Carefully hollow out the bread inside of the cut bagel using your fingers to pull the bread away from the crust of the bagel (discard or turn into breadcrumbs). Set the bagel, cut-side-up on the foil.

Whisk 2 eggs and pour them into the hollowed out bagel. Place desired filling choices into the egg. If the egg and filling does not fill the bagel completely, you can add another whisked egg on top.

Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven. Bake 20 to 30 minutes, or until the egg is completely set. Timing will depend on how many eggs used and how large the bagel is. Serve immediately (pick it up and eat it with your hands)