Some would argue that you shouldn’t even toast a good bagel. If you bow down at the traditionalist bagel altar, you may be quick to assume this video is sacrilegious. But don’t. Hear us out: This easy-to-throw-together recipe has all the best qualities of a breakfast sandwich but with the ease of a casserole.
Start by mixing 8 eggs, 2⅓ cups of whole milk, ¾ teaspoon of kosher salt and a hefty pinch of Aleppo pepper together in a large bowl. Set the egg mixture aside. After cutting 6 bagels into 1-inch cubes, grab your largest casserole dish and grease it well with butter. Spread half of the cubed bagels evenly on the bottom of the dish. Take half of an 8-ounce block of cream cheese and place pieces on top of the bagels. Thinly slice 4 scallions, and then scatter half of them onto the casserole, followed by half of a whole cup of chopped cooked bacon. Repeat with the remaining bagels, cream cheese, scallions and bacon. Pour the egg mixture over, soaking the entire casserole. Cover and place in the fridge overnight. When ready to bake, heat the oven to 350° and bake for about an hour or until the top is golden and the egg has set.
If you know someone who might like this, please click “Share!”