Description
This Everything Bagel Breakfast Casserole is a savory, cheesy dish perfect for a hearty morning meal. Crispy bacon, toasted everything bagel pieces, and a rich custard of eggs and cream cheese combine for a flavorful, crowd-pleasing casserole. It can be baked immediately or chilled overnight for enhanced flavors and convenience.
Ingredients
Scale
Meat
- 4-5 strips bacon, chopped
Bread
- 3 everything bagels, chopped
Dairy
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 4 ounces cream cheese
- 1 cup shredded sharp cheddar cheese
Seasonings
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Garnish
- Scallions, chopped, for garnish
Instructions
- Cook Bacon: In a medium skillet over medium heat, cook the chopped bacon strips until crispy, about 5-6 minutes. Remove the crispy bacon bits to a paper towel-lined plate and keep the rendered bacon grease in the skillet.
- Toast Bagels: Add the chopped everything bagel pieces to the skillet with the bacon grease. Toss to coat and cook for 3-4 minutes, stirring occasionally, until the bagels are toasted and slightly crispy.
- Prepare Custard: While toasting the bagels, whisk together the eggs, whole milk, and heavy cream until fully combined and smooth.
- Layer Ingredients: Lightly grease an 8×8 baking dish. Spread half of the toasted bagel pieces in the dish. Evenly distribute half of the cream cheese (cut into small pieces), half of the shredded sharp cheddar cheese, and half of the crispy bacon bits over the bagels. Then layer the remaining toasted bagel pieces, followed by the rest of the cream cheese, cheddar cheese, and bacon on top.
- Pour Custard and Season: Pour the egg custard evenly over the layered casserole. Use a fork to gently press and distribute the custard so it seeps through all layers. Sprinkle the kosher salt and black pepper evenly over the top.
- Chill or Bake: For best results, cover and refrigerate the casserole for at least 2 hours or overnight to let the flavors meld. Alternatively, proceed to bake immediately.
- Bake: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the casserole uncovered for 40 minutes, or until the center is set and the edges are golden and crispy.
- Cool and Serve: Remove from the oven and let cool for 10 minutes. Garnish with chopped scallions before slicing and serving warm.
- Store Leftovers: Keep leftover casserole refrigerated for up to five days. Reheat individual portions in the microwave or warm the whole casserole in the oven until heated through.
Notes
- Letting the casserole sit overnight allows the bagels to absorb the custard fully, resulting in a creamier texture.
- If you prefer, substitute regular bagels with gluten-free bagels to make the dish gluten-free.
- For a vegetarian version, omit bacon and add sautéed mushrooms or spinach.
- Use reduced-fat cheese and dairy to make it lower in fat, though flavor and texture will be affected.
- Garnish with fresh herbs like parsley or chives for added color and flavor.
- The bacon grease toasts the bagels adding extra flavor—do not discard it unless avoiding fat.
- Use a nonstick skillet or add a little oil if your skillet tends to stick when toasting bagels.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
