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Changes I made: I cut the bagels into bite size pieces. I used a full pound of bacon (rather than half) and added 1/2 a red and yellow pepper, diced, for added color and flavor. I also ended up using about 16 eggs since the ceramic dish I was using was slightly larger than a 9x13 pan. I also increased the amount of milk to match the increase in eggs. And instead of topping it off with parmesan, I added extra cheddar cheese. Finally, I covered the dish with aluminum foil for the first 20 mintues of baking. The top layer of bagels came out soft (not hard as some other reviewers had experienced).
Date Posted: Mar. 24, 2008
Photographer:
Cooking Level: Intermediate
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