Simple Bagel and Bacon Stuffing

This recipe is meant to make you feel full. You should get some raves from the bagel fans and for your bacon lover friends and family you might get some fist bumps or pumps depending on where you live.

I’m afraid I don’t have any meaningful anecdotes about the time I made this stuffing as a child, and how it taught me an important life lesson about how to treat others on my road to becoming a man. I just don’t have the time, you guys.

What I will say, is that if you have been tasked with making the family stuffing, and you haven’t even thought about doing any actual cooking yet, this is an easy, crowd-pleasing recipe that you can pull together in about an hour, using ingredients you probably already have in your pantry.

The seasoning from the “everything” bagels brings the flavor, the bacon will cheer everybody up, and the parsley will let everyone at the table know that you are a cook that means Serious Business.

5 from 1 reviews
Everything Bagel and Bacon Stuffing
Prep time
Cook time
Total time
Serves: Serves 8
  • 3 - 4 large everything bagels, thinly sliced, then cut into 2-inch-long pieces (about 6 cups)
  • 12 slices bacon (12 oz.) , chopped
  • 1 red onion, chopped
  • 3 cups low-sodium chicken broth
  • 2 eggs
  • Salt and pepper
  • ½ cup chopped flat-leaf parsley
  1. Preheat oven to 300 degrees. Arrange bagel pieces in a single layer, and bake for 15 minutes. Flip bagel pieces over, and continue baking, 15 minutes more. Remove from oven and let cool, increasing oven temperature to 375.
  2. In a large skillet over medium heat, cook bacon until crisp, stirring often. Transfer to a plate lined with paper towels. Add onion to bacon fat, and cook until soft, about five minutes. Use a slotted spoon to transfer onions to bowl and set aside.
  3. In a large bowl, whisk together the broth and the eggs; season. Add the bagel pieces, bacon, onion and parsley; toss to combine. Let stand, tossing occasionally, for 15 minutes. Transfer to a greased shallow 2½-qt. baking dish. Bake until the top is browned, about 45 minutes.
Adapted from a recipe by Rachel Ray

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. Can’t wait for tomorrow when i can crunch my way right through this…the smells coming out of your kitchen tonight were enough anticipation…I’m ready to get that feast on the table!

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      1. Thank you for replying so quickly. I am making this tomorrow morning and didn’t know what to do. I am sure this recipe will be a hit with my family. Happy Thanksgiving!

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  2. Trying this tomorrow. Doing all the prep work today. (Belated Thanksgiving here). Adding some extra garlic from the farmer’s market. Love garlic. And half a jalepeno. Mixed half a red onion and half a yellow. Very excited! I hate traditional stuffing so i’m looking forward to this.

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  3. This is hardly “adapted” from Rachel Ray’s recipe. Hell, even the formatting on some of the instructions is exactly the same. There are bots that troll websites and rewrite their content automatically that do a better job at hiding plagiarism. Shame. Shame. Shame. Shame. Shame.

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