|Bacon||1/2 pound, diced|
|Onion||1/2 cup, chopped|
|Sharp Cheddar cheese||1 cup, shredded|
|Fresh parsley||2 teaspoons, chopped|
|Parmesan cheese||1/2 cup, grated|
30 minutes to prepare, 8 hours to refrigerate, 30 minutes to cook, ready in 9 hours
This is a glorious amalgamation of bagels, a sandwich, and a breakfast casserole. Ideal for the morning after a heavy night.
Step 1: Start by cooking the bacon and onion in a large, deep skillet, over a medium-high heat, until it’s evenly browned. Drain it, and put it to one side for a little bit.
Step 2: Slice each of the bagels into four this slices.
Step 3: Lightly grease a 9×13 inch baking dish, and place six of the bagel slices at the bottom.
Step 4: Cover those bagel slices with the bacon and onions that you cooked in step 1, and place a layer of the Cheddar cheese on top of that.
Step 5: Put the remaining bagel slices on top of the Cheddar. You can put that to one side for a minute
Step 6: Mix the eggs, milk, parsley, and pepper together in a medium bowl.
Step 7: Pour that mixtures over your bagels layers in the baking dish.
Step 8: Cover the baking dish, and stick it in the refrigerator overnight.
Step 9: Preheat your oven to 400 degrees.
Step 10: Take the baking dish out of the refrigerator, and put it in your preheated oven for between 25 and 30 minutes. The eggs should be firm by then.
Step 11: Plate up, sprinkling it with the Parmesan cheese.
This is such a nice dish to have, especially on a cold winter morning. Preparing it overnight takes a lot of the pressure off in the morning, so you can just roll out of bed and get the oven on.