TIP: Label and date: Always put the “date made” date on your food as well as a description so that you know how long it’s been in your freezer!
- Preheat the oven to 350F and line a baking sheet with parchment paper and set aside.
- Begin by hollowing out the bagel halves. Carefully pull out the soft part of the bagel while leaving the crust intact being careful not to make holes in the crust of the bagel. Repeat until all bagels have been hollowed out. Set the bagel halves aside.
- Next, whisk eggs, milk, salt, and pepper in a large mixing bowl. Add egg mixture to a large measuring cup with a spout and set aside.
- Place bagel halves on the parchment-lined baking sheet. Add about two tablespoons of ham and 1 tablespoon of onion and spinach to each bagel half.
- Using the measuring cup filled with the egg mixture, slowly pour the egg mixture into each bagel half. The egg mixture may leak out of the bagel halves. If there is a hole in any of the bagel halves you can plug the holes with the bread pieces that remained after you hollowed out your bagels. Once the bagel halves are filled with the egg mixture, sprinkle the chopped spinach over each bagel. Finish the bagel quiches off by sprinkling shredded cheddar cheese over the top of each bagel half.
- Sprinkle cheddar cheese over the top of the bagel halves.
- Place the bagels into the oven and bake for 20-25 minutes or until the egg is cooked through and the cheese is melted.
- Remove from the oven and let cool.
- Store in an airtight container using parchment paper to separate layers. These last in the freezer in an airtight container for about a month.
- In the morning, reheat the bagel quiches in your microwave for about 30 seconds to 1 minute on high.
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