Tampa Cake Girl - Bagel And Egg Casserole
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Bagel And Egg Casserole - Recipe #252
Bagel And Egg Casserole
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WordPress: https://tampacakegirl.wordpress.com/2017/05/25/bagel-and-egg-casserole/
May 25, 2017      Comments:  1      Replies:  1     
4 everything bagels, (plain or onion can be used) torn into pieces
3 Tablespoons of chopped onion
1 8 ounce block of cream cheese, room temperature
1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled
8 eggs
2 cups milk
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
Butter for 13 x 9 pan, be generous or it will stick
I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad.
Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight.
Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving.
Nettie Sebastian      September 18, 2017 at 2:27 pm                       
Oh yes I can just taste it now !
Tampa Cake Girl      September 18, 2017 at 3:23 pm           
Thank you Nettie. It’s a great pie!