• 1 cup frozen corn, thawed
• 1 tablespoon butter, melted
• 2 tablespoons mayonnaise
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• a pinch of black pepper
• 1/2 teaspoon sugar, optional
• 1/4 cup Parmesan cheese, grated
• 1/2 cup cheddar Jack cheese, shredded
• 2 Nellie's Free Range Eggs, beaten
• 2 bagels
• 1 jalapeño, finely chopped, optional
• Mexican crema or sour cream thinned with milk, for garnish, optional
• Cilantro for garnish, optional

To make the stuffed bagels:

• Position a rack in the center of the oven and preheat to 375F.
• Add the corn, butter, mayo, chili powder, paprika, cumin, pepper, sugar, Parmesan cheese, cheddar Jack cheese, and eggs to a medium-sized bowl. Mix until combined.
• Cut the bagel in half lengthwise. Take a bit of the bread out around the center using your fingers, setting the extra bagel filling aside for making bonus egg muffins!
• Using your fingers or a spoon, flatten the inside of the bagel towards the edge to make room for the corn mixture filling.
• Spoon the corn mixture into the hollowed-out space in the bagels. Top with jalapeño if desired.
• Place the stuffed bagels on a baking sheet and transfer to the center of the oven.
• Bake for 20 minutes, or until golden-brown and crispy.
• Remove your stuffed bagels from the oven and top with cilantro and a drizzle of crema if desired. Serve immediately and enjoy!

For the bonus muffins:

• Add 1/3 cup of the bagel filling to the remaining corn mixture and stir well.
• Pour the mixture into two muffin cups.
• Place the muffins on the baking sheet with the stuffed bagels to bake them at the same time. If baking separately, place muffins on a baking sheet in the center of the oven and bake at 375F for 20 minutes, or until golden-brown and the eggs appear set.
• Once ready, loosen the sides of the muffins from the cups before carefully removing and transferring to a serving plate. Sprinkle with cilantro if desired and enjoy!