Bagel and Cheese Bake

Bagel and Cheese Bake

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"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."

Ingredients

9 h {{adjustedServings}} servings 254 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

159
  1. 194 Ratings

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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...

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 un...

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 th...