By Amanda Haas
Amanda Haas is bringing a unique twist to this classic dish. Featuring everything bagels, melty cheese, and crispy bacon, this bread-based casserole is as flavorful as it is filling.
|2 Tablespoon||butter, melted and slightly cooled|
|4 Whole||Everything Bagels|
|10 Large||eggs, whisked|
|1 1/2 Cup||whole milk|
|1 Teaspoon||kosher salt|
|1/2 Teaspoon||freshly ground black pepper|
|2 Cup||grated Monterey Jack, sharp cheddar cheese or combination of both|
|3/4 Pound||bacon cuit, émietté|
|3 Tablespoon||minced chives, divided|
|8 Ounce||cream cheese, cut into 1/2 inch pieces|
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
Brush a 9x13 or 11 inch round baking dish with melted butter. Scatter the bagel pieces evenly around the pan.
2 Tablespoon butter, melted and slightly cooled
4 Whole Everything Bagels
Whisk together the eggs, milk, salt and pepper to combine. Fold in 1 cup of the grated cheese, half of the bacon bits and 2 tablespoons of chives. Pour the egg mixture evenly over the bagels, then dot with the cream cheese. Sprinkle the remaining grated cheese and bacon bits over the top, then cover with foil.
10 Large eggs, whisked
1 1/2 Cup whole milk
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
2 Cup grated Monterey Jack, sharp cheddar cheese or combination of both
3/4 Pound bacon cuit, émietté
3 Tablespoon minced chives, divided
8 Ounce cream cheese, cut into 1/2 inch pieces
Place on the Traeger and bake for 40 to 45 minutes. Remove the foil and bake until the casserole has puffed and is lightly browned around the edges, about 5 to 10 more minutes.
375 ˚F / 191 ˚C
Let cool for 15 minutes before serving. Garnish with the remaining chives and serve. Enjoy!
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