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
- bacon: 0.5 pound (diced)
- onion: 0.5 cup (chopped)
- plain bagels: 3 piece
- sharp Cheddar cheese: 1 cup (shredded)
- eggs: 12 piece (beaten)
- milk: 2 cups
- fresh parsley: 2 tsp (chopped)
- pepper: 0.25 tsp
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
