Bagel and Cheese Bake

SUBMITTED BY: MU§E PHOTO BY: nhohmann

"This recipe is made the night before and popped in the oven in the morning. A great homemade breakfast sandwich taste in a casserole form."

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	9 Hrs

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 pound bacon, diced
1/2 cup chopped onion
3 plain bagels
1 cup shredded sharp Cheddar cheese
12 eggs, beaten
2 cups milk
2 teaspoons chopped fresh parsley
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

READ REVIEWS (91)

DIRECTIONS

Place the bacon and onion in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Slice each bagel into 4 thin slices.
Arrange 6 bagel slices in the bottom of a lightly greased 9x13 inch baking dish. Cover with the bacon and onion mixture, followed by the Cheddar cheese. Top with remaining bagel slices.
In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers. Cover, and refrigerate 8 hours or overnight.
Preheat oven to 400 degrees F (200 degrees C). Uncover the chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm. Sprinkle with Parmesan cheese, and serve warm.

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REVIEWS

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Reviewed on Nov. 8, 2003 by JAMESHULSEY

This is good tasting, but took a little longer to prepare the night before than I had thought. Also fitting the dish in the fridge overnight can be a problem for some. One problem I noted was the toughness of the top layer of bagel slices. It's a nice idea, but they came out very hard and tough, requiring a knife to eat. You need to either leave off the top bagel layer or make a larger amount of the egg filling so the top bagels are completely covered.

14 users found this review helpful

Reviewed on Nov. 26, 2005 by tammys

I made this for my family this Thanksgiving weekend and I think I'd give it 5 stars with a few changes, but 4 as is. Definitely increase the bacon to 1 pound or more, I used 1 pound and it didn't seem like quite enough bacon flavor. Also, next time I'd double the onions and saute green/red peppers as well. It needs more flavor. Following others, I increased to 14 eggs and I used 2-1/4 cup milk. I cubed the bagels, it was too difficult to slice thin and used "The Works" (everything) bagels. I also doubled the cheese, but I think it would have been good to put one cup between layers and a 1/2 to 1 cup on top. The parsley didn't do much for the dish, but some added spices would be great. Needed a little more pepper and I'd add a small amount of salt if your diet allows or let everybody do their own at the table. All in all, this was easy and very good, it just needed some modifications and more seasoning. I think we'll try it with diced ham next time. It is a keeper.

11 users found this review helpful

Reviewed on Oct. 18, 2003 by AMYC1

I made this recipe for a brunch with my Moms group and it was a big hit (even the kids liked it!) The only things I did differently were I ended up using a smaller pan (which meant thicker layers, so I had to cook it a little longer 45min.), and I covered the casserole during the first 15/20 minutes. Then I uncovered it for the remaining baking time. The top layer didn't get burned or wasn't tough and everything cooked through nicely. Lastly, I used turkey bacon instead of regular bacon. This recipe is a keeper and I will definitely be making this dish again!!!

10 users found this review helpful

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