Recipe Background
Cheesy Bagel Bake is a game-day favorite with layers of bacon, cheddar, and bagels that can be made ahead with ease.
The inspiration for my Cheesy Bagel Bake struck during my son's first soccer game of the season. As a new soccer mom, I quickly learned that nothing fuels a post-game gathering quite like a hearty dish. I had some plain bagels in the pantry I knew wouldn't survive the week, and, of course, a family-size pack of bacon in the fridge waiting to be put to good use. Over the years, I've discovered that sharp cheddar adds just the right zing, so I always keep a block handy to shred at a moment's notice. That bagel bake became an instant team favorite, disappearing faster than the orange slices at halftime.
A critical lesson from that day: always let the egg mixture soak overnight. It gives everything a chance to meld beautifully, which is key when you're feeding hungry teenagers (and their parents). I highly recommend sprinkling some parmesan before serving; it offers that savory final touch we all crave. And a sprinkle of fresh scallions adds a pop of color to make it look as good as it tastes. This dish became a staple for game days, and I love that it allows me to focus on cheering instead of cooking last minute.
Ever since that sunny autumn day, I've kept this recipe in my rotation whenever I need something I can make ahead and roll out with ease. Those post-game gatherings evolved into cherished moments filled with laughter, camaraderie, and, of course, a bit of friendly competition over who gets the last slice of Cheesy Bagel Bake.
Ingredients
- 8 ounces bacon diced
- 1/2 cup onion chopped
- 3 plain bagels
- 1 cup sharp cheddar cheese shredded
- 12 eggs beaten
- 2 cups milk
- 2 teaspoons fresh parsley chopped
- 1/4 teaspoon black pepper
- 1/2 cup parmesan cheese grated, for serving
- scallions optional, to taste, chopped, for serving
Directions
- Lightly coat a 9x13-inch baking dish with nonstick spray.
- In a large, deep skillet over medium-high heat, add the bacon and the onions and cook, while stirring, until the bacon is evenly browned, about 5-8 minutes.
- Drain the excess fat from the skillet and set the bacon mixture aside.
- Slice each of the bagels horizontally into 4 thin rounds.
- Arrange 6 of the bagel slices at the bottom of the prepared baking dish.
- Cover the bagel slice layer with the bacon mixture.
- Sprinkle the cheddar evenly over the top of the bacon mixture layer.
- Top the cheese layer with the remaining bagel slices.
- In a medium bowl, add the eggs, the milk, the parsley, and the black pepper and whisk to combine.
- Pour the egg mixture over the bagel layer in the baking dish.
- Cover the baking dish and refrigerate it for at least 8 hours and up to overnight.
- Preheat the oven to 400 degrees F.
- Uncover the chilled baking dish.
- Bake until the egg mixture is set, about 25-30 minutes.
- Sprinkle the bake with the parmesan cheese and the scallions.
- Serve warm.
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