This is a great breakfast casserole for the holidays or a brunch. You make it the night before and let it sit overnight in the refrigerator. Just throw the dish in the oven the next morning. Serve with some fruit and some muffins or danish, mimosas and some coffee. In no time you have brunch. So easy and tasty. Also going to try to make it with french toast bagels to see if it’s like the baked french toast recipes everyone makes. Stay tuned in.
4 everything bagels, chopped
8 large eggs
1 cup milk
1 cup half and half
8 oz. Monterey Jack cheese, shredded
7 slices cooked bacon, finely chopped
4 green onions, sliced, plus more for garnish
1/4 cup heavy cream
Arrange bagels in 2- to 2 1/2-qt. baking dish.
In large bowl, whisk together eggs, milk, half & half cheese, bacon, 4 sliced green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over bagels, pressing down slightly to submerge. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350 degrees F. Uncover dish and bake 45 to 55 minutes until set.
Let cool 15 minutes before serving; garnish with green onion.