Bagel and Cheese Bake
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.
- 1/2 pound bacon, diced
- 1/2 cup chopped onion
- 3 plain bagels
- 1 cup shredded sharp Cheddar cheese
- 12 eggs, beaten
- 2 cups milk
- 2 teaspoons chopped fresh parsley
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
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.