The Bagel Breakfast Casserole is a thing that first came to me because I had a big bag of bagels left over from a brunch. This is a thing that happens regularly and leftover bagels, while fine, are much better in casserole form.
You can use any savory bagel for this breakfast casserole, but I’d recommend snagging a few day-old everything bagels from your bakery just for this casserole. The spice mix is PERFECT in a breakfast casserole.
I actually donated this casserole to one of Betsy’s coworkers who found me a week later and said, “That bread thing you gave me was REALLY GOOD.”
So yea, this Everything Bagel Breakfast Casserole – bread thing – is really good. Let’s dive in!
How to Prepare the Bagels
I use a little trick to amp up the flavor in this bagel casserole. It starts by cooking some chopped bacon in a skillet. Cook it until it’s crispy!
Pull the bacon out of the skillet, but leave the bacon grease! Then add the cubed everything bagels and toast them in the skillet for a few minutes in the bacon grease. I know. Awesome right?!
Now we can make our casserole.
CRUNCH TIME TIP: If you don’t want to use the bacon because you want this to be a vegetarian recipe, then you can toss the bagel cubes with a few tablespoons of olive oil and toast them in a 400˚F oven for about 10 minutes to crisp them up.
Making the Everything Bagel Breakfast Casserole
In a buttered or greased 8×8 baking dish, add about half of the bagel cubes. Then top with dots of cream cheese and shredded sharp cheddar. Add half your cooked bacon now as well.
Then top with the rest of the bagel cubes and add the second half of cheese to the top of the casserole.
Now pour in the egg mixture, which you should whisk together separately.
Use a fork or spoon to make sure the ingredients are distributed evenly in the pan and season it with salt and pepper.
This bad boy is ready for the oven!
Bake the casserole at 350˚ F for about 40 minutes. It’s done when it is crispy and browned on the edges and set in the middle.
The finished casserole is a thing of beauty!
Let it cool for a few minutes before you try to cut a piece out for serving.
Serve the casserole garnish with fresh scallions. The subtle onion flavor is a nice addition.
Vegetables to add to this bagel breakfast casserole
The base recipe for this casserole is lacking in vegetables. I kept it pretty simple with bread, egg, and cheese. Trust me it’s good just like this!
But if you are wanting to add some vegetables to this casserole, here are some ideas:
- Onions and garlic. You know that bacon you fried up? Add some diced onions and minced garlic to the and sautee the vegetables until they are soft and stir them into the casserole.
- Mushrooms. Sliced and cooked mushrooms would be a natural addition to this casserole and the flavors would go very well.
- Cherry Tomatoes. I thought about dicing up some cherry tomatoes and folding them in. I decided against it mainly because I didn’t have any on hand, but I do think they would work well (or sun-dried tomatoes would be great).
- Instead of bacon, add some browned breakfast sausage to the casserole.
- Fresh herbs. The world is yours when it comes to fresh herbs in this casserole. Fresh parsley would be great as well as some thyme or fresh basil.
Want a different flavor profile for the casserole? Try this Challah Breakfast Casserole!
Make ahead and Storing the Casserole
I think this everything bagel breakfast casserole is actually best if it can sit in the refrigerator for at least a few hours (or overnight). That lets the flavors really mingle before you bake it. If you don’t have time for all that though, just bake it right away. It’ll still be good.
Leftovers keep well in the fridge for up to a week. Reheat them in the microwave for individual servings or reheat the whole thing in the oven until warmed through!
Everything Bagel Breakfast Casserole
Equipment
Ingredients
- 4-5 strips bacon, chopped
- 3 everything bagels, chopped
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 4 ounces cream cheese
- 1 cup shredded sharp cheddar cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Scallions, garnish
Instructions
- NOTE: It’s best to let this casserole sit in the fridge for at least 2 hours or overnight before baking, but it can be baked right away and is still great.
- In a medium skillet, add bacon and place over medium heat. Cook until bacon is crispy, 5-6 minutes. Remove bacon bits but keep the grease in the skillet.
- Add chopped bagel bites to the skillet and toss to coat with bacon grease. Cook in the skillet for 3-4 minutes to toast bagels.
- Meanwhile, whisk together eggs, milk, and cream.
- Transfer half of the toasted bagel cubes to a greased 8×8 baking dish. Top with half of the cream cheese, cheddar cheese, and bacon. Then add the rest of the toasted bagel cubes and the rest of the cheeses and bacon on top.
- Pour the custard mixture over the casserole and use a fork to make sure everything is distributed evenly. Season with salt and pepper.
- Store in the fridge overnight or bake immediately in a preheated 350˚ oven for 40 minutes until the center is set and the edges are browned and crispy.
- Let the casserole cool for 10 minutes before slicing and serving garnished with scallions.
- Store leftovers in the fridge for up to five days. Reheat in the microwave or you can reheat the whole casserole in the oven until warmed through.
Nutrition
Did you make this recipe?
Deborah
I just baked this casserole this morning for a brunch gathering of high school friends (friends for 45 years!). Everyone wanted the recipe! (I’ve referred them to your site.) I doubled it to fill a 9×13 pan, added poultry seasoning, and let it rest overnight. Outstanding!
Nick
Sweet Deborah! So glad you liked it! :)
PRQ Exteriors
Great Blog! Thanks for sharing it to us! ~ We are Denver CO Roofing Companies
Mich
Wow my regular breakfast omelettes are starting to look pretty average after seeing this! I am definitely going to give this new breakfast meal a try while Im at home
Muhammad Usman
This is great – check i need my coffee blog as well
Kathy
“That bread thing you gave me was REALLY GOOD.” Love this in your post! This looks like something my boys will enjoy when I go visit them for the holidays. Thank you for sharing, and I’ll be making it for them.
Nick Evans
Thanks Kathy! I hope your family likes it!