Bagel And Cheese Bake Recipes

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.

BACON, EGG AND CHEESE BAGELS

Steps:

• Place two oven racks in the middle positions. Preheat the oven to 375 degrees F.
• Arrange the bacon on 2 sheet trays. Using a pastry brush, brush both sides with the sambal. Bake, rotating the sheet trays and flipping the bacon, until golden brown and crispy, 25 to 35 minutes. Remove from the oven and place the bacon on a paper towel-lined plate or on a wire rack set over a baking sheet to cool and drain off excess oil.
• For the eggs: Brush the bottoms and sides of two 8-inch square baking pans with the melted butter. Set aside.
• Put the flour in a medium bowl and whisk in the milk a little at a time until smooth. Add the eggs, salt and pepper and whisk until smooth. Pour into the prepared baking pans and sprinkle the scallions over the top. Scatter the cream cheese evenly on top. Bake until the eggs are just set and the edges have just begun to pull away from the sides of the pans, 20 to 25 minutes. Finish with flakey salt. Cut each pan of eggs into 4 squares, for a total of 8.
• To assemble: Place each bagel cut-side up on a sheet of foil large enough to wrap the whole bagel. Add a slice of American cheese to each bottom half. Top each with a square of eggs. Top each with a slice of cheese and 3 slices of bacon. (Add ketchup and hot sauce too, if you like.) Wrap the bagels up in the foil. Slice and serve immediately with ketchup or hot sauce if you wish.
• In a large bowl, combine the flour, brown sugar, salt and yeast . Add the water and 1 tablespoon of the barley malt and mix to form a stiff dough. Turn onto a floured surface and knead until smooth and slightly sticky. Transfer to an oiled bowl, then cover with plastic wrap and refrigerate overnight.
• Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 8 equal parts and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes.
• Arrange the oven racks in the upper middle and lower middle positions. Preheat the oven to 450 degrees F.
• Bring a large pot of water to a boil and add the baking soda and remaining tablespoon barley malt. Line two baking sheets with parchment paper and grease them well. Lay out a clean kitchen towel near your pot of boiling water.
• Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer to the baking sheets.
• Brush the bagels with the egg white and sprinkle with the sesame seeds and salt. Bake the bagels for 10 minutes, then switch the positions and rotate the pans and bake until golden brown, 6 to 8 more minutes. Let cool slightly and enjoy!

BAGEL BREAKFAST CASSEROLE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
• Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon.
• Whisk together the milk, half-and-half, cayenne, eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining provolone (see Cook's Note).
• Cover with foil and bake for 45 minutes. Uncover and bake until the casserole is puffed, golden brown at the edges and set in the center, about 45 minutes more. Let cool 15 minutes before serving.

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 BREAKFAST CASSEROLE

Steps:

• Cook bacon and onion together in skillet until brown; drain and set aside.
• Slice each bagel into 4 thin slices.
• Arrange 6 bagel slices in the bottom of a greased 9x13 baking dish.
• Cover with the bacon and onion mixture, top with 1 cup Cheddar cheese then remaining bagel slices.
• Whisk together eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers and top with remaining cheese. Cover and refrigerate 8 hours or overnight.
• Preheat oven to 400°. Bake, uncovered, 25-30 minutes, or until eggs are firm. Serve warm.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

HAM AND CHEESE BAGELS

Steps:

• Spread cream cheese over cut sides of bagels. Place on an ungreased baking sheet with cream cheese side up. Cut the ham and cheddar cheese into 2-in. squares; place over cream cheese. , Top half of the bagels with tomato and onion and half with pineapple and parsley. Bake at 350° for 10 minutes or until cheese is melted.

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.