I’m always on the lookout for new breakfast egg casseroles for holidays and weekend family events. And if it’s one you can make ahead and bake that morning even better! This one fits the bill, with bagels softening in the egg mixture, and bacon and two kinds of cheese giving it lots of flavor.
I made it with ground hot sausage instead of bacon and used “everything” bagels, and it was great. Half the sausage went into the casserole and half on top. I like the fact that because bagels are sturdier than bread they don’t become mushy and retain their texture. Recipe and photo from Allrecipes.com magazine. Easy to make half or double the recipe.
8 oz. bacon
1/2 cup chopped onion
3 plain, everything, or onion bagels
1 cup shredded sharp cheddar cheese (4 oz.)
12 eggs
2 cups whole milk
1 Tbs. fresh chopped parsley
1 Tbs. chopped fresh chives, plus more for garnish
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup grated Parmesan cheese
Heat a large non-stick skillet over medium-high heat. Cook bacon, turning occasionally until crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain, reserving drippings in the skillet. Crumble and chill bacon, up to 12 hours (while bake chills). Add onion to skillet. Cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.
Lightly grease a 3 Qt. baking dish. Slice bagel halves into 1 1/2 inch pieces and arrange in prepared dish. Top with onion and cheddar. Whisk together eggs, milk, parsley, chives, mustard, salt and pepper in large bowl. Pour egg mixture over bagels, onion and cheese. Chill, covered, 12 hours.
Preheat the oven to 400 degrees. Bake, uncovered 20 minutes. Top with bacon and Parmesan. Bake until set and an instant read thermometer registers 160 degrees, 5 to 10 minutes more. Garnish with chives.
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