Everything Bagel and Bacon Stuffing

Recipe

Side Dish
Everything Bagel and Bacon Stuffing

Primary Media

User Rating

3.49 out of 5 stars
Rate it:
70 ratings

Recipe Data

14
Servings
20min
Prep
1hr35min
Total

Recipe Wellness Badges

    Author

    Save Options

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 14
    QuantityIngredientAdd
    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

    1. Preheat oven to 300 degrees. On a large baking sheet, spread bagel pieces. Bake 30 minutes, turning pieces halfway through; let cool.
    2. Increase oven temperature to 375 degrees.
    3. 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.
    4. 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.