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 you 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!
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
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.
Cut the cream cheese into small chunks and sprinkle over the bagels.
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.
It seems that the colder it gets outside, the hotter my cooking gets. We’ve had more hot/spicy dinners in the last few weeks than we’ve had in probably the last six months combined. Maybe I’m subliminally trying to combat the -2 degree weather with hot sauce?
Casseroles are such a comforting dinner on frigid nights. I roasted the potatoes for this during afternoon nap so come actual dinner prep time I only had to do some minimal assembly and pop it in the oven. It worked like a charm! And, warmed us up nicely.
2 large boneless, skinless chicken breasts, cut into large, bite-sized chunks
3-4 medium potatoes, cut into 1/2-inch cubes
1/4 cup olive oil
3/4 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. paprika
1 Tbsp. garlic powder
3 Tbsp. Frank’s buffalo sauce
1 cup cheddar, shredded
4 slices of bacon, cooked and crumbled
3 green onions, sliced
Ranch dressing, for serving.
Preheat the oven to 500F degrees and line a baking sheet.
In a large bowl, whisk together the olive oil, salt, pepper, paprika, garlic powder and buffalo sauce. Toss the potatoes in the sauce. Using a slotted spoon, transfer the potatoes to the prepared baking sheet, leaving behind as much sauce as possible. Roast, stirring every 10-15 minutes until cooked through and crispy on the outside, about 45 minutes. Remove potatoes and reduce oven temperature to 400F degrees.
Place the cooked potatoes in the bottom of a casserole dish (I used a 9×6″). Toss the chicken with the remaining sauce and place on top of the chicken. Bake until chicken is cooked through, about 20 minutes. Top with cheese, bacon crumbles and green onions and return to oven until the cheese is bubbly.
My Mom and Mother-in-law both got me vintage Pyrex pieces for Christmas. Since then, I’ve become mildly obsessed with casseroles. Because when you’re using dishes from the ’50s, is there anything more appropriate to make than a casserole? I think not.
My new casserole dish is small – perfect for 2-3 servings, so I’ve been using it a lot and freezing extra portions for busy nights. I can’t wait to break this one out again!
12 oz. whole wheat pasta
1 26 oz. jar Alfredo sauce
2 cloves garlic, minced
1/4 cup grated Parmesan
1/2 lb. bacon, cooked and crumbled
1/2 lb. dice, cooked chicken
1 small can diced green chilies
1 cup shredded cheddar
Preheat oven to 375 degrees. Spray a casserole dish with nonstick spray.
Cook pasta according to package directions.
In a large bowl, combine the cooked pasta, Alfredo sauce, garlic, Parmesan, bacon, chicken and chilies. Stir until thoroughly combined. Transfer to prepared casserole dish. Top with shredded cheddar.
Baked for 20 minutes. Let stand for 10 minutes before serving.
Do you know what today is? It’s 10k day for those of us participating in NaNoWriMo. NaNoWriMo (National Novel Writing Month, for the uninitiated) is a project to write 50k words of a novel in 30 days. It’s a little crazy and a lot fun. This is my 7th year participating in NaNo and if there’s one thing I’ve learned from my past attempts, it’s that you need to plan ahead.
As part of my NaNo prep this year, I stocked our freezer with dinners. I’ve never really done much freezer cooking, but spending less time in the kitchen and more time writing sounded like an excellent idea. This is one of the meals we’ve got in the freezer for this month. The recipe makes two pans – so we ate one when I made in and froze the other. This is a pretty basic, no-frills baked ziti, but it’s a really good one. We’re really looking forward to enjoying the second pan.
I’ve got a whole lot of freezer meals on the menu this month. I’m planning to share the hits and include freezing instructions on some already-blogged recipes. Keep your fingers crossed this goes as well as planned!
Cook pasta to al dente, according to package directions.
In a large skillet, cook the onion and ground beef over medium heat until the meat is browned and onions are translucent. Drain off any excess fat. Add in the spaghetti sauce and simmer for fifteen minutes.
If cooking it now, preheat the oven to 350F degrees.
Spray two 8×8-inch pans with non-stick cooking spray. Layer in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream, 1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
Bake, covered, for 30 minutes, until cheeses are melted. Or, cover and freeze.
To cook from frozen: bake at 350F degrees, covered, until heated through and bubbly.