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Bagel and Cheese Bake
Reviews:
February 08, 2010

I have made this several times and it always turns out great, the bagels are never mushy. I use 14 eggs, 2 1/4 cups of milk, and 1 whole lb of bacon. I add 1 cup shredded cheese, salt, pepper, 1 tsp mustard powder, and 1 tsp onion powder(because I don't feel like chopping and cooking an onion) to the egg mix. Then I tear the bagels up into pieces and let them sit in the egg mix for about 1/2 hour while I'm cooking the bacon with the "Bacon for a family or crowd" recipe. I use scissors to cut the bacon into pieces and mix it into the egg mix. I spray a 9x13 with cooking oil spray and pour the whole bowl in. I top it with some parm cheese and another cup of shredded cheddar. I top it with aluminum foil and cook for 30 minutes, then I take the foil off and cook it another 20 minutes. It turns out puffy and beautiful. This is my favorite breakfast casserole, and I've tried MANY.

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