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Double-Bacon, Bagel and Egg Casserole

Double-Bacon, Bagel and Egg Casserole

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Ingredients

  • 6 cups cubed 1 inch everything bagels
  • 1 cup shredded Italian cheese blend 4 oz
  • ¾ cup sliced green onions 12 medium
  • 1 cup chopped seeded plum Roma tomatoes (about 3 medium)
  • ½ cup chopped Canadian bacon
  • 1 cup chopped cooked bacon
  • 1 package 8 oz cream cheese, cut into ¼-inch chunks
  • 10 eggs
  • 2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • In baking dish, layer 3 cups of the bagel pieces, ½ cup of the shredded cheese, ½ cup of the onions, the tomatoes, Canadian bacon, ¾ cup of the bacon and the remaining 3 cups bagel pieces.
  • Top with cream cheese.
  • In large bowl, beat eggs and milk with whisk; beat in salt and pepper.
  • Pour over bagel mixture, pressing down slightly.
  • Sprinkle with remaining ½ cup shredded cheese.
  • Bake uncovered 45 minutes.
  • Top with remaining ¼ cup bacon.
  • Bake about 10 minutes longer or until golden brown and center is just set.
  • Let stand 15 minutes.
  • Top with remaining ¼ cup onions before serving.

Notes / Tips / Wine Advice:

Make-Ahead Magic

You can assemble this casserole as directed the night before or up to 24 hours in advance. Cover and refrigerate. In the morning, simply uncover and pop it in the oven. You may need to add an extra 5 to 10 minutes to the bake time.

Make-Ahead Magic

Cook the bacon ahead of time, and store it in the refrigerator until you’re ready to assemble this flavorful egg dish.
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Course Brunch / Eggs / Pork
Holliday Christmas