Bagel and Cheese Bake Recipe - Allrecipes.com
Bagel and Cheese Bake Recipe
  • READY IN 9 hr

Bagel and Cheese Bake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    9 hrs

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Nov 26, 2005

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.

 
Most Helpful Critical Review
Feb 15, 2005

Ok I am the minority on this one. Neither the hubby or myself liked this one. It was very inexpensive...which is the reason I wanted to try this. The onion was overpowering and it just didn't do much for us. I know we would much rather just have some eggs and a bagel. Thanks for the post anyway.

 
Nov 18, 2006

This was awesome!! I tore the bagel's into bite size pieces so that it would be easier to cut. I then sprayed some butter spray on the bagel-bites and I then lightly toasted them in the oven under the broiler. I thought it seemed like them may end of soggy. I also doubled up on the bacon after making it with the called for amount and it looked like not enough. I put a little extra cheddar after the final layer and it looked beautiful. This recipe had everyone calling for the recipe!! I can't wait to make it again and add some tomatoes, bell peppers and whatever other vege's are in the fridge.

 
Nov 08, 2003

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.

 
Feb 09, 2010

I have made this several times and it always turns out great, the bagels are never mushy. I use 14 eggs, 2 1/4 cups of milk, and 1 whole lb of bacon. I add 1 cup shredded cheese, salt, pepper, 1 tsp mustard powder, and 1 tsp onion powder(because I don't feel like chopping and cooking an onion) to the egg mix. Then I tear the bagels up into pieces and let them sit in the egg mix for about 1/2 hour while I'm cooking the bacon with the "Bacon for a family or crowd" recipe. I use scissors to cut the bacon into pieces and mix it into the egg mix. I spray a 9x13 with cooking oil spray and pour the whole bowl in. I top it with some parm cheese and another cup of shredded cheddar. I top it with aluminum foil and cook for 30 minutes, then I take the foil off and cook it another 20 minutes. It turns out puffy and beautiful. This is my favorite breakfast casserole, and I've tried MANY.

 
Oct 18, 2003

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!!!

 
Dec 28, 2005

This recipe is wonderful! I made this for my husband's family Christmas morning and it was a big hit. I did make some changes after reading other reviews. I used everything bagels (chopped), used turkey bacon, added 2 extra eggs, added an extra 1/2 cup of milk and omitted the parm cheese (just used extra cheddar). Also baked at 375 for 40 minutes. I will definitely make this again and again!

 
Mar 31, 2006

My family enjoyed this recipe. I added 2 extra eggs, left out the onion, and added extra cheese to the top towards the end of baking. I also added the crumbled bacon on top at the end of baking (we like the bacon crisp.) When I cooked bacon inside the casserole, I notice it gets chewy. I cooked it at 350 for 45 minutes...it came out perfect!

 

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Nutrition

  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 237 mg
  • 79%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 485 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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