Cheddar Baked Bagels And Eggs Recipes

EVERYTHING BAGEL BREAKFAST CASSEROLE

Steps:

• Lightly coat a 9x13-inch or similarly sized casserole dish with baking spray. Scatter the bagel pieces into the bottom of the dish. Scatter the ham (or bacon or sausage) over the top of the bagels. Sprinkle with 1/2 cup cheese.
• In a large bowl, combine the eggs, milk, mustard, salt, and pepper until smooth. Pour the egg mixture over the bagels, then lightly press down on the bagels so that they absorb some of the egg. Cut the cream cheese into small pieces, then dot the pieces on top. Sprinkle on the 2 tablespoons fresh chives and remaining 1/4 cup cheese. Cover the casserole tightly with plastic or foil and refrigerate for 2 hours or overnight.
• When ready to bake, remove the casserole from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Tent the casserole with foil and bake, covered, for 40 minutes. Remove from the oven, uncover, then return to the oven and continue baking until golden at the edges and set in the center, about 15-20 additional minutes. Let stand at room temperature for 10 minutes. Serve warm.

HOMEMADE BAGEL RECIPE

Steps:

• TO DISSOLVE YEAST
• In a large mixing bowl, dissolve 1 tsp. of sugar in warm water. Water temperature should be between 110F and 115F.
• Sprinkle yeast over top of water mixture and let stand for 10 minutes. (Yeast should be frothy - if not, wait another two to three minutes).
• Whisk in eggs and vegetable oil.
• p id="instruction-step-5">4. Add in sugar and salt.
• p id="instruction-step-6">5. Gradually stir in 2 cups of the flour and continue to stir until dough is smooth. Gradually add another cup of the flour and continue to mix. The dough should be soft but not sticky.
• id="instruction-step-7">6. Turn out the dough onto a very lightly floured surface. If the dough is a little sticky when you are kneading it, you can work up to 1/2 cup of additional flour into the dough but not more than that as it will upset the balance.
• id="instruction-step-8">7. Knead dough for 10 minutes. To knead dough, place dough in front of you and fold the back half of the dough towards you. Use heel of your hand to press dough down into itself. Give the dough a quarter turn and repeat. (Turn, knead, turn, knead). When kneading is completed, the dough should spring back when you poke it with your finger.
• id="instruction-step-9">8. Using a different large mixing bowl, coat the bowl lightly with olive oil.
• d="instruction-step-10">9. Place dough in bowl and turn dough through the oil once to grease.
• d="instruction-step-11">10. Cover with plastic wrap and let rise until doubled in size for 1 to 1 and 1/2 hours.
• ="instruction-step-12">11. Punch down the dough and knead 10 times.
• ="instruction-step-13">12. Divide dough into 12 equal portions.
• "instruction-step-14">13. In a large, wide saucepan, bring 16 cups of water and the 2 tbsp. of sugar to a boil. (you will be shaping the bagels while the water is coming to a boil).
• "instruction-step-15">14. Roll into a 10-inch long rope. Bring the end together to form a circle, overlapping, then pinch the edges to seal the dough.(Pinch the edges tightly)! Place on a parchment paper-lined baking sheet. Cover with a clean tea towel and let rise for 15 minutes.
• instruction-step-16">14. Gently add the bagels to the boiling water four at a time. Cook over medium heat for 1 minute. Turn over with slotted spoon and cook for 1 minute more. Move bagels to a baking sheet that is freshly-lined with parchment paper. Continue with the remaining bagels until all 12 have been completed. EGG WASH AND TOPPINGS
• nstruction-step-17">15. Beat one egg with 1 tsp. water in a small bowl.
• truction-step-18">16. Using small bowls at least the width of your bagels, place whichever toppings you are going to use for your bagels. I like a variety of sesame seeds, everything bagel seasoning, poppyseeds. For cheese bagels, brush the bagel tops with eggs, then place the bagels on parchment paper-lined baking sheet and sprinkle the cheese on top. If you do not have parchment paper, you can grease and lightly flour the baking sheets.
• uction-step-19">17. For all other toppings, brush beaten egg over the bagels, then dip each bagel top (the side covered with egg) into the topping of your choice and return to baking sheet.
• tion-step-20">18. Bake in 400F for 20 to 25 minutes or until tops are golden.
• ion-step-21">19. Transfer to cooling racks. Store bagels in a plastic storage container or plastic zip top bag for a few days. Bagels can be frozen in plastic zip top bags for up to three months.

BAGEL BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a small bowl, mix cheese, bacon, and green onion.
• In a small bowl, whip 2 eggs with milk.
• Carefully hollow out 1 bagel with a small silver spoon. Place both bagel halves on a baking sheet.
• Fill both bagel halves with cheese and egg mixtures. Bake in the oven for 25 mins, or until the egg is cooked.
• Enjoy!

BAGEL AND CHEESE BAKE

Steps:

• 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 9x13 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.

BAKED CHEDDAR EGGS & POTATOES

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

CHEDDAR BAKED BAGELS AND EGGS

Steps:

• Butter the cut sides of bagels, and enlarge holes to 1 inch in diameter.
• Working in batches, place bagel halves buttered side down in heavy fry pan over medium high heat.
• Cook for about 2 minutes or until golden on bottom.
• Transfer all bagel halves, cut side down to rimmed baking sheet.
• Break an egg into center of each bagel half and sprinkle with equal amounts of salt and pepper.
• Sprinkle cheese over eggs.
• Bake in 400F oven for 8 to 10 minutes or until eggs are set but yolks are still soft.