Bagel Bake {Bagel + Egg Overnight Casserole}

When my friend from law school SYH heard I started a blog, her first question was, “Is the Bagel Bake on there?! Tell me the Bagel Bake is on there.” She had had the bagel bake once, over four and a half years before. The Bagel Bake was also proclaimed by Bachelorette MMH to be her favorite.

It is just that kind of awesome.

With just those two examples, you can see that the Bagel Bake has become a fan-favorite among my friends. I discovered this recipe many years ago, and since then, one delicious weekend morning at a time, it has become a staple at most brunch-type gatherings where I have any input into the menu. It is easy and satisfying, has a wide appeal, and can be altered a bit to suit your tastes. And you prepare it the night before! Who wants to cook first thing in the morning after a night of merriment? Not I.

If you take just a few minutes to assemble these ingredients tonight, THIS will be on your table tomorrow morning with no hassle at all. Planning on needing to shake off the cobwebs from an awesome night? Serve with some coffee (aka the most asked-for brunch item at MH’s Bachelorette Bash) and fruit, and you will be set for the day (because you will continue to snack on this all day – I assure you).

Ingredients:
– 6 strips bacon, cooked and crumbled or chopped
– 1/2 – 1 c diced sweet onion, cooked in a bit of extra virgin olive oil (or a bit of bacon grease) until softened and starting to turn brown
– 3 bagels, any type, sliced into pieces thinner than halves (depending on the size of the bagels and how you slice them, you may want to have a few more on hand)
– 1 c shredded cheddar cheese (or put the ends of a variety of cheeses left over from a cheese platter through the shredding disc on your food processor and use that!)
– 12 eggs (this can be changed up to substitute some egg whites for whole eggs. But I recommend at least 10 eggs total – 2 egg whites count for one whole egg)
– 2 c skim milk
– 2 t chopped fresh flat leaf parsley
– 1/4 t freshly ground pepper
– 1/2 c grated Parmesan cheese

How do I make it?

• Spray the bottom and sides of a 9×13 glass baking dish with cooking spray.
• Arrange 6 bagel slices to cover the bottom – it is fine if you have to rip them to make sure they fit. I like to put the bottoms of the bagels on the bottom of the pan.
• Cover the bagel slices with the bacon, the onion, and the 1 c cheese. Top with the remaining bagel slices.
• In a large bowl, whisk the eggs, milk, and pepper, and add the parsley and stir to distribute.
• Pour the egg mixture over the bagels. Press down on the bagels so they soak up the egg and milk.
• Cover, and refrigerate overnight.
• When you are ready to bake it in the morning, remove it from the refrigerator and press down on the bagels again. Let it come to room temperature a bit while you preheat the oven to 400.
• Bake until the eggs set, about 45 minutes. It will puff up and brown and look awesome. You won’t be able to wait to eat it, but use a spatula to press down in the middle to make sure the eggs are not runny.
• Sprinkle with Parmesan cheese, and serve it up!

More information please?

While the recipe calls for bacon and onions, when entertaining for a crowd, sometimes I only put the bacon and onions on half, so vegetarians or the non-onion crew can also enjoy. It takes no more time to do so, you just sprinkle the good stuff bacon and onions over half. You could also add spinach, broccoli, mushrooms, or other small chopped vegetables you have on hand. I would add them raw; they are in the oven for up to an hour, so they will cook during that time.

Original link: http://allrecipes.com/Recipe/Bagel-and-Cheese-Bake/Detail.aspx?event8=1&prop24=SR_Thumb&e11=bagel%20and%20cheese%20bake&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results