This New Year's Breakfast Casserole is full of all your special, superstitious New Year's foods so you can eat them first thing after you get out of bed on January 1st
Cook the bacon in a large skillet over medium low heat until crispy. Transfer to paper towels to drain and set aside.
Turn the heat to medium. Add diced onion to skillet and cook over medium heat for 10 minutes, stirring occasionally, until lightly browned and softened. Push onions to the outside.
Add garlic and about half of the greens. Cook for a minute or two until they wilt slightly. Add remaining greens. Sprinkle with ¼ teaspoon salt and red pepper flakes. Cook until wilted. Stir in lemon juice. Remove from heat and set aside.
Grease a 13x9-inch baking dish with oil, or use a non-stick baking dish. Layer half of the split bagel thins into the dish. Top with the onion-greens mixture. Sprinkle with half of the cheese (about ¾ cup). Top with the remaining bagels.
Whisk together eggs, milk, and the remaining ¼ teaspoon salt. Pour the mixture over bagels.
Sprinkle with bacon and top with remaining cheese. Cover and refrigerate for at least 4 hours and up to 24 hours.
When ready to bake, remove the baking dish from the refrigerator. Preheat oven to 400°F.
Transfer casserole dish to oven and bake, covered, for 35 minutes.
Remove cover and bake for 5-10 minutes until cheese is bubbly. Remove from oven and let sit for 5-10 minutes before serving. Enjoy!
Notes
*For the greens, use spinach, kale, mustard greens, turnip greens, or any type of greens you like. You can use a combination of greens or all one type.*Best when the bread is stale.*Use gluten-free bagel thins to make gluten-free.