Bagel and cheese bake

Taking your bagel to a new level



Bacon 1/2 pound, diced
Onion 1/2 cup, chopped
Plain bagels 3
Sharp Cheddar cheese 1 cup, shredded
Eggs 12, beaten
Milk 2 cups
Fresh parsley 2 teaspoons, chopped
Pepper 1/4 teaspoon
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.

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