Bacon and Tomato Bagel Casserole

Great for breakfast or brunch, this chewy, baked casserole is stuffed with torn bagels, eggs, bacon, tomatoes, Swiss cheese, and fresh basil.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 363 Calories

Ingredients

• 2 cups half-and-half
• 1 cup shredded Swiss cheese
• 2 tablespoons chopped fresh basil
• 1 pound thick-cut bacon
• 8 large eggs
• 3 plain bagels
• 0.25 teaspoon salt
• 0.5 cup diced tomato

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.

Step 3

While bacon is frying, tear bagels into bite-sized pieces and place in the bottom of a 9x13-inch baking pan.

Step 4

Beat eggs, half-and-half, Swiss cheese, tomato, basil, and salt together in a medium bowl until well combined.

Step 5

Sprinkle crumbled bacon over bagel pieces, then pour egg mixture over top, making sure liquid is evenly distributed. Cover and refrigerate for at least 8 hours.

Step 6

Remove casserole from the refrigerator and bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes.