Doughnut Pan Egg Sandwiches

Doughnut pans take up a lot of kitchen real estate for something that gets used, say, twice a year. Still, we love 'em, which is why we dreamed up another great way to put a doughnut pan to work: For baked eggs in the perfect shape to pop on a bagel.
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  • Level: Easy
  • Total: 35 min (includes cooling time)
  • Active: 25 min
  • Yield: 6 bagel sandwiches
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Nonstick cooking spray, for the pan

5 large eggs  

Kosher salt and freshly ground black pepper 

4 strips crispy cooked bacon, crumbled 

1/2 teaspoon finely chopped fresh chives  

6 mini bagels  

6 slices American cheese, torn into quarters 

1 tablespoon unsalted butter, at room temperature 

Ketchup, for serving 


Special equipment:
a 6-cavity doughnut pan
  1. Preheat the oven to 300 degrees F. Lightly coat a 6-cavity nonstick doughnut pan with nonstick spray.
  2. Crack the eggs into a large liquid measuring cup and whisk until no streaks remain; sprinkle with salt. Divide the eggs among the cavities of the doughnut pan and top with the bacon and chives. Carefully place the pan on a sheet tray and bake until the eggs are set and slightly puffed up, 8 to 10 minutes. Cool slightly, then remove the eggs from the doughnut pan. 
  3. Meanwhile, split open the bagels. Top the bottom halves with American cheese pieces and transfer to a sheet tray. Spread the top halves with butter and place them butter-side down on the sheet tray. Bake until the cheese is melted and the buttered bagels are starting to turn golden brown, about 4 minutes.  
  4. Top the cheese half of a bagel with an egg ring and drizzle on some ketchup. Season with salt and pepper and cover with the butter half of the bagel. Repeat with the remaining bagels, egg rings and ketchup to make 5 more sandwiches. 
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