Bagel Pesto Egg Bake

This recipe came from acquaintances at church. It's a delicious deluxe twist on a typical egg bake. For best results, prepare the night before!


Ingredients: (1/2 recipe with 7x11 or similar pan is plenty just for one family)

- 4 to 5 Asiago or plain bagels, cut into small cubes
- 7 oz container pesto with basil 

- 8 oz shredded Asiago cheese
- 1 cup shredded Parmesan cheese
- 1 lb tomatoes, seeded and cubed
- 6 oz thinly sliced prosciutto, cut crosswise into strips (or substitute cubes of ham or other pork)
- 8 oz fresh mozzarella, sliced (we just use bags of shredded italian cheeses for the cheeses)

- 8 large eggs
- 2 cups half-and-half
- 1/2 to 1 teaspoon salt (depending on saltiness of meat added)
- 1/2 teaspoon freshly ground pepper

Directions:

Spray a 9x13" baking pan with cooking spray.

Toss two-thirds of the bagel cubes with the pesto, reserving the remaining uncoated bagel cubes. Spread half of the pesto-coated bagel cubes in bottom of prepared dish.

Sprinkle one-third of the Asiago and Parmesan cheese over the bagel cubes.
Layer with half of the tomatoes, prosciutto, and mozzarella slices.

Repeat layers, ending with the reserved plain bagel cubes and the remaining Asiago and Parmesan cheeses.

In a mixing bowl, whisk the eggs, half-and-half, salt, and pepper. Pour egg mixture over ingredients in baking dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Bake, uncovered, for 1 hour or until center is set and top is golden brown. Let sit 10 minutes before serving.

Skillet Bacon Mac & Cheese

Ingredients:

- 6 slices bacon, cooked; reserve 3 tablespoons rendered bacon fat

- 1/4 cup butter
- 1/4 cup flour
- 3 cups hot whole milk
- 1/4 teaspoon nutmeg
- salt and pepper, to taste

- 14 to 16 oz dry pasta (elbow macaroni, shells, penne, etc.)

- 1 teaspoon (or to taste) dry mustard
- 1/4 teaspoon ground cayenne pepper
- 2 cups grated sharp Cheddar cheese
- 1 cup grated Gruyere cheese
- 1 cup grated Parmesan cheese

- 1/4 cup heavy cream (plus extra milk, if you desire a thinner sauce)
- 1 1/2 cups panko (Japanese) bread crumbs (or make your own bread crumbs if you have time; this ingredient really has a big impact on the final dish)
- 2 tablespoons chopped fresh parsley (or equivalent dried parsley)
- 1/2 cup grated Parmesan cheese

Directions:

Cook the bacon in a 10-inch cast iron skillet until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.

Melt the butter in an oven-safe skillet. (NOTE: Make the bechamel sauce in an oven-safe skillet. A 10-inch skillet will only fit half of the recipe, so if you make a full recipe, try a 12+-inch skillet or put half the finished product in an 8x8 pan to freeze.) Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit (avoid browning) for about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce heat. Cook, stirring for 2-3 minutes more. Remove from heat.

Bring a pot of salted water to boil. Cook the pasta until nearing al dente; drain.

Preheat oven to 400 degrees.

Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese. Stir constantly until all the cheese has melted into the sauce. Add the cream (and additional milk, if desired). Taste and adjust seasonings, if needed.

Add the cooked pasta to the sauce. Stir evenly to coat. (If making a full recipe, put half the pasta and sauce into an 8x8 pan and freeze for later).

In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat. Sprinkle the mixture over the top of the macaroni. Sprinkle with 1/2 cup Parmesan cheese.

Bake until the top is browned and the sauce is bubbling, about 20-25 minutes. Top with crumbled cooked bacon (or try mixing it in). Let sit 5 minutes before serving.