Everything Bagel Breakfast Casserole

Imagine waking up to the aroma of toasty bagels, melted cheese, and savory breakfast meats all baked into one incredible dish. This Everything Bagel Breakfast Casserole takes the iconic flavors of your favorite deli bagel and transforms them into a crowd-pleasing breakfast that’ll have everyone asking for seconds. Trust me, this is brunch goals materialized.

What makes this casserole truly magical is how the everything bagel pieces soak up the egg mixture, creating layers of texture – crispy edges with a perfectly tender center. The cream cheese melts into pockets of creamy goodness while the everything bagel seasoning adds that distinctive savory punch we all crave. It’s like having your favorite bagel sandwich deconstructed and elevated into something even more delicious.

Ingredients

For the casserole base:

• 6 leftover everything bagels, halved horizontally and cut or torn into bite-sized pieces
• 6 ounces cooked ham, bacon, or sausage, cut or crumbled into small pieces
• ¾ cup freshly grated sharp cheddar cheese, divided (½ cup and ¼ cup)
• 8 large eggs
• 2 ½ cups milk
• 1 teaspoon ground mustard
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh chives, plus additional for garnish
• 8 ounces reduced-fat cream cheese (do not use fat-free)

Steps

1. Prep the baking dish and assemble the base layers. Lightly coat a 9×13-inch casserole dish with baking spray, ensuring even coverage to prevent sticking. Scatter the bagel pieces evenly across the bottom of the dish, creating a solid foundation. Distribute the ham (or bacon or sausage) pieces over the bagels, then sprinkle with ½ cup of the cheddar cheese. The meat adds savory flavor while the initial layer of cheese helps bind everything together.
2. Create the custard mixture. In a large bowl, whisk together the 8 eggs, 2 ½ cups milk, 1 teaspoon ground mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until completely smooth with no visible egg streaks. The ground mustard adds depth without making the casserole taste like mustard.
3. Combine the layers and add toppings. Pour the egg mixture evenly over the bagels, then gently press down on the bagel pieces with a spatula so they absorb some of the egg mixture. This step is crucial – if you skip pressing down, the bagels won’t properly soak up the custard. Cut the 8 ounces of cream cheese into small ½-inch pieces, then dot them evenly across the top of the casserole. The small pieces ensure better distribution of cream cheese throughout each serving. Sprinkle on the 2 tablespoons fresh chives and remaining ¼ cup cheese.
4. Rest and chill the casserole. Cover the casserole tightly with plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight (up to 24 hours). This resting period is essential as it allows the bagels to fully absorb the egg mixture, resulting in a better texture. Don’t rush this step!
5. Prepare for baking. When ready to bake, remove the casserole from the refrigerator and let it stand at room temperature for about 30 minutes while the oven preheats. This helps the casserole bake more evenly. Preheat your oven to 350°F (175°C).
6. Bake covered, then uncovered. Tent the casserole with foil (create a loose cover that doesn’t touch the top) and bake, covered, for 40 minutes. The foil prevents the top from browning too quickly before the center is cooked. After 40 minutes, remove the casserole from the oven, carefully remove the foil (watch for hot steam!), then return to the oven and continue baking until golden brown at the edges and set in the center, about 15-20 additional minutes. To test for doneness, insert a knife in the center – it should come out clean with no runny egg mixture.
7. Rest before serving. Let the casserole stand at room temperature for 10 minutes before serving. This resting period allows the casserole to set up properly and makes it easier to slice clean portions. Serve warm, garnished with additional fresh chives if desired.

Smart Swaps

• Use whole grain bagels instead of regular for added fiber and nutrients
• Substitute turkey bacon (about 6 ounces) for a leaner protein option
• Try plant-based sausage crumbles (6 ounces) to make it vegetarian-friendly
• Use unsweetened almond milk instead of regular milk for a dairy-reduction (keep the cream cheese for texture)

Make It Diabetes-Friendly

• Use whole grain bagels instead of white bagels to reduce the glycemic impact (reduces carbs by approximately 3g per serving)
• Increase the protein-to-carb ratio by using 8 ounces of ham or turkey instead of 6 ounces
• Replace 1 cup of the milk with 1 cup unsweetened almond milk to reduce carbohydrates
• Add extra vegetables like 1 cup diced bell peppers and ½ cup spinach to increase fiber content
• Serve with a side of fresh berries rather than sugary breakfast items to balance the meal

Pro Tips

• If your bagels are fresh or soft, toast them first at 300°F (150°C) for 15 minutes on baking sheets to dry them out – this helps them absorb the custard better
• Grate your own cheese rather than using pre-shredded for better melting (pre-shredded contains anti-caking agents)
• For extra flavor, add ½ teaspoon of garlic powder to the egg mixture
• Let the casserole cool completely before freezing portions for future breakfasts
• If the top is browning too quickly during the uncovered baking portion, loosely place a piece of foil over just the darkening areas