Reviewed: Nov. 24, 2009

I thought this recipe was just okay. I cut down the amount of the sausage and used both bacon and sausage together. I thought that the bagels would make a little bit nicer texture but the bottom layer of bagels just kinda turned to mush with the eggs. It was a very fluffy bagel/egg layer but you couldn't tell that there were bagels on the bottom. I followed the advise of previous reviewers and covered the dish for about half the baking time then uncovered for the last half. I didnt want the top layer of bagels to get chewy, but they turned out a little mushy too. I would say do not cover the dish at all and let the bagels get a bit chewy. The dish all in all tasted pretty good but I have definitely had better breakfast casseroles. My Dad did go nuts for it though so I am fairly pleased =).

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koukla

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Holiday, Florida, USA

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Reviewed: Oct. 22, 2009

A-one! I followed this the way it was written (well, I did put in extra bacon and eggs) and it was very good! Still good the next day as well!Not bland in the least. I might want to try variations another time but this was very successful! Thank you!

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Gally

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Oct. 3, 2009

me and my husband didn't like this... we did split the recipe in half to 6 servings and it just wasn't good.

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BrookeJeanne

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Reviewed: Jul. 13, 2009

Good make-ahead breakfast. I used Everything bagels cut into large chunks, a full pound of bacon, and green onions. I was a little concerned that I had too much bacon but I think now that 1/2 lb. would not have provided enough flavor. Same with the bagels. I think it's definitely better to go with something more than just plain. When served, the dish still needed a little salt and pepper.

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Holly

Cooking Level: Expert

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Reviewed: Jun. 25, 2009

I made this for dinner tonight and we really enjoyed it. I did make a few additions which were as follows. First, I cut the bagels (I used onion bagels because that is what I had on hand) into pieces for easier serving and eating. I chopped up some green pepper and fried that up with the bacon and onion. I also cooked up some breakfast sausages and chopped and added them to the mix. I used more cheddar than called for and also added some shredded pepperjack as well. I will definately be making this again! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 15, 2009

I'm always looking for easy breakfast entrees, and this make-ahead recipe certainly fits the bill. I thought it sounded a bit bland, though, so I supplement the onions with 1/4 cup each of diced green and red peppers, plus 2 diced Roma tomatoes. (The tomatoes are my favorite part.) I actually use a little less bacon (1/2 of a nitrite-free 12 oz. pkg) but add 1/2 tsp salt and several dashes of tabasco. I reserve some of the cheese for the top but don't increase the total amount. I haven't had any trouble with the bagels incorporating into the egg mixture, maybe because I use a square 10" baking dish, not a 9x13. Usually they disintegrate so much that you can't even detect them. Wouldn't call this fabulous but it's quite good, and it's a nice switch from other standard egg entrees. I will definitely make it from time to time.

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Innkeeper Sue

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Reviewed: Apr. 26, 2009

This is a simple - yet very yummy recipe. My family has this on x-mas morning - they love it! We also sometimes have it at dinner time -the kids think it's fun!

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maxcal

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Reviewed: Apr. 12, 2009

I agree with other users that this is a good casserole, but a little on the bland side. After working with the recipe, I think I have found what works best for us: * use 14 eggs * instead of using white onions, use green onions * beat a softened package of cream cheese until smooth, then add in the green onions & keep beating until well blended, then proceed to add in the egg mixture * use 2 cups of cheese & a whole lb of bacon. Not exactly healthy, but it is very tasty...

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 1, 2009

We really like this breakfast casserole. I followed the recipe except for adding more sharp cheddar on top, (about a cup), in the last ten minutes of baking. I was sure to push the top layer of sliced bagels down into the egg/milk mixture so it wouldn't dry out while baking. I think this would be a good company breakfast, and I will make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Feb. 21, 2009

Delicious! I make this for company all the time. It's so easy and tasty! I love bacon, so I make a whole pound, then cut off the fatty pieces. I also use dry onion, because that's what I have on hand, usually.

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Julie T

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Reviewed: Feb. 17, 2009

again quick and very good

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Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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Reviewed: Feb. 11, 2009

Used whole wheat bagels, and received raves. This one's getting added to my recipe book.

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BETTYH88

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Reviewed: Jan. 27, 2009

this was delicious! hubby doesn't like onions so i just left them out and put in extra bacon but i'm sure it would totally round out the flavor. i sliced the bagels in thin rounds so that they'd be easy to layer and pressed it down so that the egg mixture covered all the bagel. this is important so that it doesn't dry out. very tasty brunch dish! serve with fresh pineapple and strawberries to kick it up a notch!

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J. Smith

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Reviewed: Jan. 23, 2009

YUMMY! The only thing I changed was the cheese portion. I love cheese so I added a lot more than what the recipe called for. It was delish! I have made it for family gatherings twice now and it doesn't last long!

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777LIV777

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Reviewed: Jan. 23, 2009

Made it for my Brunch Bunch and everyone loved it! Will make it again next week for my Bible Study group! (I added a few slices of Swiss on the top layer.)

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Elizabeth

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

I didn't realize when I started to make this that you were supposed to refrigerate this for 8 hours before baking. It was morning and we were hungry so we through it together and baked it. It still turned out great and was actually even better the next day!

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jamiegirl

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Reviewed: Dec. 30, 2008

Just made it for Christmas morning and thought it was great! I used 6 mini bagels and 2 cups of sharp cheddar only on top. I'm making again this week for New Year's morning too!

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hmhs

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Reviewed: Dec. 25, 2008

I made this for my family for Christmas breakfast and they loved it. I did increase the bacon to 1 lb. and the cheddar cheese to 2 cups. I used an applewood smoked bacon. It was awesome.

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hawkeyemom

Cooking Level: Expert

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Reviewed: Dec. 25, 2008

Easy and good! Don't believe some of the others out there. This is just fine the way the recipe reads. Of course, if you want to add more fat (which makes everything better), yeah, add more cheese bacon, or if you are like me, sausage. Next time I'm going to try it with chorizo. If you are using the 12 eggs, be sure they are the 'big' ones. As the other posts say, if it doesn't cover the bagels, well, add more then. Great office dish too.

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JONWILLI

Cooking Level: Expert

Home Town: Jamestown, North Dakota, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Dec. 1, 2008

I made this for Christmas 2007 and it was bland. It did not go over at all with my family.

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palmtreefl

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Davenport, Florida, USA

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Bagel and Cheese Bake

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