The Bagel Breakfast Casserole is a thing that first came to me because I had a big bag of bagels leftover 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.
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 wet stuff, 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.
Make ahead and Storing the Casserole
I think this everything bagel breakfast casserole is actually best if it can sit in the fridge 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
- 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
- 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.