Ingredients
- 3 to 4 bagels (large everything bagels, thinly sliced, then cut into 2-inch long pieces, about 6 cups)
- 12 bacon slices (12 ounces chopped)
- 1 red onion, chopped
- 3 cups low-sodium chicken broth
- 2 large eggs
- 1/2 cup chopped flat-leaf parsley
- Salt and pepper to taste
How to Make
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Step 1: Place a rack in the upper third of the oven; preheat to 300 degrees. Spread the bagel pieces on a rimmed baking sheet. Bake, stirring once, until toasted, about 30 minutes; let cool. Increase the oven temp to 375 degrees.
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Step 2:
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Step 3: In a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 7 minutes. Transfer to a paper towel-lined plate. Add the onion to the bacon drippings and cook, stirring occasionally, until soft, about 5 minutes.
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Step 4:
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Step 5: In a large bowl, whisk together the broth and the eggs; season. Add the bagel pieces, bacon, onion and parsley; toss to combine. Let stand, tossing occasionally, for 15 minutes. Transfer to a greased shallow 2 1/2 quart baking dish.
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Step 6:
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Step 7: Bake until the top is browned, about 45 minutes.
We hope you enjoy this recipe!
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