Choose a Holiday!
This dish is prepared the night before and popped in the oven the next morning for Easter brunch. This casserole includes all the elements of a great bagel sandwich and your favorite breakfast. It is an impressive addition to your Easter brunch or perhaps a main course for Easter breakfast.
- ½ pound bacon, diced
- ½ cup chopped onion
- 3 plain bagels
- 1 cup shredded sharp cheddar cheese
- 12 eggs, beaten
- 2 cups milk
- 2 teaspoons chopped fresh parsley
- ¼ teaspoon pepper
- ½ cup fresh grated parmesan cheese
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. Arrange about 6 bagel slices in the bottom of a lightly greased 9x13 inch baking dish. Cover with bacon and onion mixture, followed by cheddar cheese. Top with remaining bagel slices.
In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour this mixture over the all the bagel layers. Cover, and refrigerate overnight or at least 6 hours.
Later: Preheat oven to 400 degrees. Uncover the chilled dish, and bake for 25 to 30 minutes, or until eggs are firm. Immediately sprinkle with Parmesan cheese, and serve hot.