Everything Bagel Breakfast Casserole (Printable Version)

Bagels, eggs, bacon, and cheese layered and baked for a flavorful, make-ahead breakfast everyone will love.

# Ingredients:

→ Base

01 - 3 day-old everything bagels, cut into bite-size pieces (approx. 6 cups)

→ Vegetables

02 - 1 bell pepper, chopped
03 - 113 grams quartered cherry tomatoes or chopped regular tomato

→ Proteins

04 - 6 slices cooked bacon, chopped
05 - 9 large eggs

→ Dairy

06 - 360 milliliters whole milk
07 - 170 grams full-fat brick cream cheese, cut into bite-size pieces
08 - 165 grams shredded cheese (such as mozzarella, gouda, cheddar, or pepper jack)

→ Seasonings

09 - 1/2 teaspoon ground mustard
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon freshly ground black pepper

→ Garnish

12 - Optional: everything bagel seasoning
13 - Optional: chopped scallions

# Steps:

01 - Preheat oven to 191°C. Generously grease a 23×33 cm baking pan or a similar 3-liter casserole dish.
02 - Arrange bagel pieces, bell pepper, cherry tomatoes, and chopped bacon evenly in the prepared dish.
03 - In a large bowl, whisk together eggs, whole milk, shredded cheese, ground mustard, salt, and black pepper until fully combined.
04 - Pour the egg mixture evenly over the layered contents in the dish. Distribute cream cheese pieces on top and optionally sprinkle with everything bagel seasoning.
05 - Bake for 40–50 minutes or until the center is set and the edges are golden brown. Rest for 10 minutes before serving. Garnish with chopped scallions, if desired.

# Notes:

01 - For the best texture, use slightly stale bagels. Cut and leave them out overnight, or toast fresh bagel pieces briefly in the oven before assembling the dish.
02 - This dish can be assembled up to one day ahead; cover and refrigerate until ready to bake. Allow a few extra minutes in the oven if baking straight from the fridge.
03 - Choose your preferred cheese or a blend for varied flavor. Strong cheeses are best balanced with milder varieties.
04 - Unbaked or baked casserole can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.