Recipe
Author
Hy-Vee Test Kitchen
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Description
Buy extra bagels because you're going to need them for stuffing. This stuffing makes fabulous leftovers -- top with shredded, turkey, gravy and some cranberry sauce for breakfast the next day.
Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 4 everything bagels, thinly sliced, then cut into 2-inch-long pieces (about 6 cups) | ||
| 12 slice(s) Hy-Vee bacon, chopped | ||
| 1 medium red onion, chopped | ||
| ½ c. chopped green onion | ||
| 3 c. Hy-Vee 33%-less-sodium chicken broth | ||
| 2 Hy-Vee large eggs | ||
| Hy-Vee salt and Hy-Vee ground black pepper, to taste | ||
| ½ c. chopped parsley |
Directions
- Preheat oven to 300 degrees. On a large baking sheet, spread bagel pieces. Bake 30 minutes, turning pieces halfway through; let cool.
- Increase oven temperature to 375 degrees.
- In a large skillet, cook bacon over medium heat until crisp, about 6 to 7 minutes. Place bacon on paper towel-lined plate. Add the red and green onions to the bacon drippings and cook, stirring occasionally, until soft, about 5 minutes.
- In a large bowl, whisk together broth and eggs and season with salt and pepper. Add the toasted bagel pieces, bacon, onion and parsley; toss until coated. Let rest and toss occasionally for 15 minutes. Transfer to a greased shallow 2-1/2-quart baking dish. Bake for 45 minutes or until center is set and top is browned.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 35mg
- Sodium: 730mg
- Total Carbohydrates: 20g
- Protein: 8g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 8%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
Hy-Vee weekly ad from the week of November 13, 2013.