Everything Bagel Casserole

I have been on a total de-cluttering binge lately. Cook all the things forgotten in the freezer! Clean out the cedar closet! Get rid of all the sippy cups that don’t get used! Purge old purses!

The other night I was watching TV and playing on the laptop and decided to start deleting old, unneeded blog photos from the computer. Buried in the blog folder where the shots of this casserole – and I realized I never actually blogged it! I’m sorry. I was holding out on your guys.

This is amazing – hands down my favorite breakfast casserole. I made this for a Mother’s Day brunch and it was so amazingly well received. It’s easy to see why, though – everything bagels, bacon, melty cream cheese – what’s not to love? And the fact that you can prep it ahead is an added bonus.

If you’re looking for a great, filling brunch dish, this is it. I promise you won’t be disappointed!

EverythingBagelCasserole

Everything Bagel Casserole
(adapted from Well Plated)
Serves 8

6 everything bagels, cut into bite-sized pieces
1/2 lb. bacon, cooked and crumbled
1/2 cup grated cheddar cheese
1/4 cup grated Monterey Jack cheese
8 eggs
2 1/2 cups milk
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup fresh chives, chopped, divided
8 oz. cream cheese

Spray a 9×11″ casserole dish with non-stick spray.  Spread the bagel pieces evenly in the bottom of the dish and top evenly with bacon crumbles, 1/4 cup cheddar cheese, and Monterey Jack cheese.

In a large bowl, whisk together the eggs, milk, mustard, salt, and pepper until well combined and pour over the bagel pieces. Press down lightly on the bagel pieces to make sure they all absorb some of the liquid. Top evenly with half of the fresh chives and the remaining cheddar. Cover tightly and refrigerate for at least two hours – overnight is perfect!

Preheat the oven to 350 when ready to bake – let the casserole stand at room temperature during preheating. Cover lightly with foil sprayed with non-stick spray and bake for 40 minutes. Uncover and bake an additional 15-20 minutes, until the center is set. Let stand for 10 minutes before serving.

 

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Pomegranate and Avocado Salad with Citrus Vinaigrette

So far, Jake is not a picky eater. I know we’re just getting into toddler-battle territory so it may change but for now we’re still happily surprised every time he tries and loves a new food. One of our recent finds is pomegranate. I bought one to make this salad and tossed him a few arils while I was prepping things. He devoured them and screamed for me.

At this point, the kid would probably eat his weight in pomegranates if we let him. I’ve bought more pomegranates in the last few weeks than I have in all my previous years of grocery shopping combined.

While the pomegranate was the standout for Jacob, he did eat some of the bacon, goat cheese and avocado too. The adults happily ate everything, of course! This salad is going to make a repeat appearance at our Thanksgiving table this year.

PomegranateAvocadoSalad

Pomegranate and Avocado Salad
(Adapted from Gimme Some Oven)
Serves 6-8

1 large head romaine lettuce, torn into bite-sized pieces
1 pear, diced
1 pomegranate, seeded
1 avocado, diced
6 slices of bacon, cooked and crumbled
1/2 cup of goat cheese crumbles

Toss together in a large bowl and serve with citrus vinaigrette.

 

Citrus Vinaigrette

1/3 cup orange juice
1/4 cup white balsamic vinegar
1 Tbsp. honey
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup olive oil.

Whisk together and serve.

Baked Ham and Cheese Sandwiches with Caramelized Onions and Bacon

I’ve got these filed under “easy enough to throw together with a super fussy baby in tow”. Because that’s totally a file in our house right now. Teething, man.

As simple as these are, they took all day to make. I caramelized the onions during the first (30 minute) nap. Fried up the bacon during the second (20 minute) nap. Assembled and wrapped them in foil while I wore him on my back and then threw them in the fridge until ready to bake. It was just one of those days.

On another note, every time I make caramelized onions I have an oh-goodness-I love-these-so-much moment. I’m thinking I need to start just keeping caramelized onions in the fridge so I can put them on, like, everything.

BakedHamandCheese

Baked Ham and Cheese Sandwiches with Caramelized Onions and Bacon
(slightly adapted from Pinch of Yum)
Serves 3

1 large yellow onion, sliced into thin rings
4 Tbsp. butter, divided
6 slices of bacon
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 package of King’s Hawaiian sub rolls (6 rolls)
1 lb. deli-sliced ham
6 slices Swiss cheese

In a frying pan over medium-low heat, melt 1 Tbsp. of butter and then add onions. Cook, stirring occasionally, until caramelized. When done, transfer to a bowl and wipe out the pan. Cook the bacon in the same pan, removing to a paper-towel lined plate when done.

In a microwave-safe bowl, melt the remaining butter. Whisk in the mustard and Worcestershire.

To assemble the sandwiches, brush some of the mustard mixture on the cut side of each roll. Divide ham between rolls and top with caramelized onions, a slice of bacon and a slice of cheese.

Wrap assembled sandwiches in foil. Bake at 350F degrees for 10 minutes or until warm and melty.