Freezer Friendly Ham, Egg, and Cheese Bagel Bombs
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
16 servings
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Course
Breakfast
Freezer Friendly Ham, Egg, and Cheese Bagel Bombs
Description
Freezer Friendly Ham, Egg, and Cheese Bagel Bombs combine familiar breakfast ingredients enclosed in pizza dough balls. Scrambled eggs, diced ham, and shredded cheese form the savory center, while a quick dip in honeyed boiling water simulates the traditional bagel boiling step before baking. The sprinkled bagel seasoning of poppy seeds, salt, and dried onion flakes adds extra classic flavor and texture. Baking at 425°F yields a golden exterior with a chewy bite.
The boiling step is key to producing the bagel-like crust and setting the dough structure before the oven. The final product offers a warm, handheld meal that holds the filling well. The combination of salty ham and melted cheese with soft eggs contrasts pleasantly with the textured crust.
These bombs are designed for batch preparation. After baking, they can be stored in the freezer individually, making them practical for future quick breakfasts or snacks. Simply reheat when needed. The recipe includes honey in the boiling water, which contributes slight sweetness and browning during baking.
Dividing the dough into equal portions helps ensure consistent size and cooking.Flash boiling the dough balls before baking establishes the characteristic chewy bagel exterior.Bagel seasoning can be adjusted to taste or substituted with other toppings.
Ingredients
- 2 x 650 grams pizza dough two balls, refrigerated
- 6-7 egg whole
- salt to taste
- black pepper to taste
- 1 cup ham diced
- 150 grams Allégro cheese a bit more than half a block, shredded
- 2 tablespoon honey
- bagel seasoning to taste
Instructions
- Follow the pizza dough's thawing instructions and divide the pizza dough into 8 even pieces and roll into balls. Cover with a cling film and let it rise for 20 minutes.
- While the dough is rising, preheat your oven to 425F and start to scramble your eggs (salt and pepper to taste) on the stove top. Then bring a pot of water with honey in it to a boil.
- Once the dough is ready, flatten each ball and place your scrambled eggs, ham, and cheese into the middle. Pinch the sides of the dough to seal (see the video above if you want visual instructions).
- Once all your balls are done, drop it into the boiling water for 30 seconds to a minute to flash boil it. I use a fine mesh steel strainer to scoop them back out.
- Place the bagel bombs onto a sheet pan (with non stick spray or parchment paper lining) and sprinkle bagel seasoning on top (my mix: poppy seeds, salt, dried onion flakes).
- Bake for 20 minutes or until a light golden brown.
- OPTIONAL: place in freezer (separately wrapped) to freeze for later
Notes
- Divide the pizza dough evenly to ensure consistent bagel bomb size and cook time.
- The quick boil in honeyed water creates a chewy crust, similar to traditional bagels.
- Bagel seasoning mix of poppy seeds, salt, and dried onion flakes enhances the flavor and texture.
- Bake until light golden brown, about 20 minutes, for best texture.
- These bagel bombs can be frozen after baking and reheated for convenient meals.
User Reviews
Overall Rating
5
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