Sunday Brunch: Bagel and Cheese Bake

Bagel and Cheese Bake

20130522-210101.jpg

1/2 pound bacon, diced
1/2 cup chopped onion
3 plain bagels
1 cup shredded sharp Cheddar cheese
12 eggs, beaten
2 cups milk
2 teaspoons chopped fresh parsley
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Prep Day: 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 6 bagel slices in the bottom of a lightly greased 9×13 inch baking dish. Cover with the bacon and onion mixture, followed by the Cheddar cheese. Top with remaining bagel slices. 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 or freeze at this point.

Serve Day: Thaw. 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.