Bagel Bacon Breakfast Bake
Equipment
- 1 9" x 13" baking dish
Ingredients
- 1 lb. bacon chopped
- 4 plain bagels torn into pieces
- 1 Tbsp. butter
- 1 Med. onion diced
- 8 eggs
- ½ C milk
- ½ C heavy cream
- 2 tsp. salt
- 1 tsp. ground black pepper
- 2 Tbsps. Sriracha
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1 tsp. onion powder
- 6 oz herbed cream cheese garlic & herb or your preference
- 1 C cheddar cheese shredded
- 1 C monterey jack cheese shredded
Instructions
- Preheat oven to 350℉. Grease a 9" x 13" baking dish with butter or cooking spray.
- Chop the bacon and cook until about 80% done. Remove to a paper towel–lined plate to drain, reserving 2–3 tablespoons of bacon grease in the pan.
- Add the torn bagel pieces to the skillet with the bacon grease. Toss and cook until lightly toasted. Transfer to the mixture to a prepared baking dish, spreading evenly across the bottom.
- Add 1 tablespoon butter to the skillet. Once melted, add the onions and sauté until translucent, about 3–4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, dry mustard, Sriracha, garlic powder, onion powder, and herbed cream cheese until smooth.
- Stir in the cooled onions, bacon, and ½ cup of each cheese until well combined.
- Pour the egg mixture over the toasted bagels, then sprinkle with the remaining cheese.
- Bake uncovered for 35–50 minutes, until the eggs are set and the top is golden and bubbly.
- Let rest for 5 minutes before slicing and serving.
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