Reviewed: Mar. 8, 2012

Very good! I did not refrigerate this at all I just threw it together in the morning and had brunch with it. I think it did fine that way! It did seem to take a little longer though, not sure why?! Great flavor though, thanks!

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Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jan. 1, 2012

Did not really like this. Very heavy and bready.

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Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Aug. 7, 2011

This is an easy to make recipe, great for brunch for a big group. It's especially a day saver b/c you prepare it the night before, so very little effort in the morning. It tastes great freshly hot from the oven. But it's a bit on the heavy side for our family, soooo much egg and milk. But then again, once in a while, for a big brunch group, it's an impressively easy dish to do. I added some cut up German sausage in addition to the bacon, gave it an additional dimension. Basically, it's a baked omelet. I skipped the parmesan, didn't really see the need for it. Was perfect with only cheddar in the mix.

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Reviewer:

Amy Huang

Reviewed: Jul. 8, 2011

very easy in the morning. not greasy. tastes good. Not fabulous.

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Reviewer:

amy

Living In: Eldersburg, Maryland, USA

Reviewed: Apr. 26, 2011

This was a very good recipe not using bread. I used the thin bagels and did like many said, cut them into cubes. I will make this again and again.

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Reviewer:

Karen

Reviewed: Apr. 22, 2011

The first time I tried it with egg beaters and very large bagels. Too mushy and bland. Now I use small lenders bagels and turkey bacon. I also add 10 more minutes to the bake time. I make this every time I have company staying over. It compliments sweet pancakes/waffles.

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Reviewer:

Inspired

Cooking Level: Intermediate

Reviewed: Mar. 28, 2011

I used "Everything" bagels and cubed them and also added a green pepper. Everyone liked it and my dad even asked me for the recipe! Next time, I will make it in a muffin pan so I can easily freeze individual portions.

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Reviewer:

Regular Cinderella

Cooking Level: Expert

Home Town: Spring, Texas, USA

Living In: Apple Valley, Minnesota, USA

Reviewed: Feb. 21, 2011

Loved this egg dish, especially that it is prepared the night before. I was using mini bagels, so I cubed them instead of slicing them. Also used turkey sausage instead of bacon. The entire family loved this one!

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Feb. 8, 2011

We did vary the recipe a little. We added way more bacon and ham, but i didnt let it sit over night. It was a favorite!

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Reviewer:

TiffyTape

Reviewed: Feb. 5, 2011

I made an 8x8 version to feed 4. I sauted the onions seperate because they just burned with the bacon and were all greasy. I used plain bagels and they worked great. This dish was picture perfect and the tops of the bagels were golden at exactly 30 mins. 8x8 version: 6 slices of bacon, diced; 1/4 cup chopped onion; 2 plain bagels (sliced into 8 pieces, 4 placed on bottom and 4 on top); 1/2 cup shredded sharp Cheddar cheese; 5 eggs, beaten (could use 4 eggs); 1 cup milk; 1-2 teaspoons chopped fresh parsley; pinch of pepper; 2 tablespoons grated Parmesan cheese.

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