This recipe gives you a delicious combination of a quiche and breakfast sandwich all baked into one, and EVERY bite is like that. The cheese creates little puddles of goodness throughout the loaf and if you reheat a slice in an oven, toaster oven, or air fryer, the whole outside becomes a toasty cheesy shell and it’s ah-mazing. However, that is not the end to this beautiful piece of art, it also tastes freshly baked when reheated, like c’mon, how much better can this bread be??
If you have been gluten-free (GF) for a hot second you’ll know that the bagels in stores are either cruddy, lifeless bread rolls with a hole in the middle, are stupidly expensive, or (most of the time) it’s both. I have yet to find a single GF bagel that even vaguely reminds me of a bagel. So, I turned to my kitchen, floured up my hands, and got to work. Our pantry has been taken over from this escapade, and I think I may have finally found a good recipe, or two!