Without spending all of your time in the kitchen, this recipe for whiting fish offers a healthy way to enjoy crispy baked whiting. Even the youngsters will anticipate the next time I make fish because my family appreciates it so much.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ pound bacon, diced
- ½ cup chopped onion
- 3 plain bagels
- 1 cup shredded sharp Cheddar cheese
- 12 eggs, beaten
- 2 cups milk
- 2 teaspoons chopped fresh parsley
- ¼ teaspoon pepper
- ½ cup grated Parmesan cheese
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 211 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 471 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made this because I could make it the night before and bake when I got home from work the following day. I also felt as is it was a lil on the bland side so when I made it a second time I took suggestions from the allrecipes community. I cubed my bagels, added 2 extra eggs. Generous pepper and added some salt. I used cubed ham on the second time around. I added Spinach and pepper Jack cheese instead of cheddar. Every casserole calls for cheddar!!! I wanted a change with a lil zing. I used green onions instead of diced. I bet Swiss would be great with spinach and fresh mushrooms!
It was great but I as well as others made some changes. I added cubed ham and garlic and spices. Cooked for about an hour at 350
So easy and you can add things to it too!
I was looking for something that did not start with frozen hash browns and this looked great, and it was. the hardest part was slicing the bagels into 4 parts, I used more bagels than suggested because I just ruined some slices. The taste was great. I added some extra meat, hot breakfast sausage.
Christmas morning breakfast tradition! Awesome!!
Made this for an office breakfast. I used hot ground sausage and everything bagels cut up. It was so delicious. Everyone raves about it. I will be making it again and again.
Okay, hubby doesnt like bacon, so I did breakfast sausage and cooked it with the onions. But at the end of cooking, it was really liquidy. So you cant really do this all in one day. It has to sit overnight I think. The top was very hard after cooking. And it didnt call for any salt…it just didnt taste very good to me…idk. Maybe it is different with bacon…
This was edible but not good. First, it was hard to tell if it was done because the bagels sticking out the top were covering up the eggy center that took longer to cook. Then it didn’t have much flavor. It was definitely not an improvement on the ingredients. My family would have much preferred toasted bagels, scrambled eggs with cheese, and bacon all separate.
We didn’t love this. I love smithfield bacon so I used extra bacon and cheese but it didn’t have enough flavor. I planned it specifically for a birthday breakfast and it took longer than expected and by the time the eggs were firm the bagels were a little crispier on top than I’d like, I would give it 40 minutes. It was okay, no one cleaned their plate. I probably wouldn’t make again. It wasn’t bad, just not that great.
I don’t personally eat eggs, but I made this for my fiance who declared it as “choice” and a nice change of pace for breakfast. Thanks for sharing your recipe!
Pretty tasty. I did use extra bacon and cheese. I halved recipe because it’s just my husband and I. For that size I doubled bacon and used a half a pound, diced small. Lots of bacon flavor. Topped casserole with some of the bacon onion mixture and sprinkle of more cheese. It did need more baking time for me. About 40 – 43 minutes. Overall good recipe but we like our regular strata better.
Keeping true to the recipe ingredients, the only modification I made was to half it as there are just the two of us. We have lefties for another morning. My husband and I enjoyed the recipe as written, found it flavorful enough for a breakfast casserole, and filling, although light, as opposed to a heavy potato egg casserole. We love the smokiness of the Smithfield bacon and wanted more of it. All in all, a very solid breakfast/brunch casserole with the ease of an overnight sit. Thank you, Muse!
I had to add about 15 minutes to baking time. This casserole is delicious and I will make it again. I think I will cut or tear the bagels up as suggested by some other reviewers. It will be easier to eat, and help with a more even distribution throughout the casserole. I used everything bagels and added a touch of granulated garlic. I also added about a quarter cup of red bell pepper, diced.( For my personal taste-love the flavor & the color!)I may add more next time because I didn’t get any in my slice. For presentation purposes(and any excuse to get extra bacon), I plan to add some crumbled bacon and sprinkle a bit of cheddar cheese on the top. Thanks for this awesome make- ahead breakfast idea that works well for a crowd.
I made this for today for Memorial Day breakfast with the whole fam, not one complaint. They chanted “bacon bacon” as I cut the casserole lol. Some changes I made was adding two extra eggs, full package of Smithfield bacon instead of half and a whole onion. If you like seasoning I suggest using maybe a everything bagel for a little more of a flavor punch or just adding some salt. All in all this was really really good just as it is!
Great, big breakfast that’s easy to prep ahead of time. Good for weekends when you are hosting family. It’s like a breakfast sandwich casserole!
I made half the recipe and my 4 year old great nephew helped. It turned out really tasty and was fairly easy to make. YUMMY!
I’d like to give this 3 and a half stars if I could. It came out good although I would probably add more bacon and cheese next time.
I only used 1 bagel layer as the egg mixture seemed a little small for another layer to cover (and I used extra large eggs). I did add the whole pound of cooked bacon and a few leftover roasted vegetables from the night before. I don’t think it needed more bagels and I didn’t have to worry about the top layer of bagels being hard and chewy. Everyone loved it.
We do our bacon in the oven, less mess. Thick cut w/ oven on 375 for 22 min. on a parchment lined baking sheet, and we cooked a full pound. For this recipe, we added the onions right on to the baking sheet w/ the bacon. The smaller pieces came out pretty carmelized and the larger ones were still cooked well. I also omitted the Parmesan (we were out) and the parsley (simply because my plant didn’t make it through the winter this year). I used whole grain English Muffins in place of the bagels since I only had one bagel left. Other than that, followed directions (except we seasoned liberally w/ blk ppr) and ended up with an easy and FANTASTIC breakfast dish for my little family on Easter morning. Even my picky 6-yr old loved this! I may try to sauté or roast several cloves of garlic to add next time!
This turned out awesome with the usual tweaking – Made w/ everything bagels, went 50-50 on bacon & sausage ( 1/2 lb each), added green & red pepper, hot sauce, more cheese. Baked 20 min covered, 20 min uncovered. I served it at my B&B today and guests LOVED it.
Family loved it