Everything Bagel Casserole Recipe :- For the most delicious breakfast, try this everything bagel breakfast casserole, which includes bagels, bacon, eggs, and cream cheese. It can be made the night before and will be warm and fresh for breakfast the following day! Egg breakfast casseroles are the perfect breakfast or brunch dish to serve a large group of people because they are very filling, can be prepared the night before, and feed a number. We created this biscuit breakfast casserole with homemade cinnamon rolls, bacon, and fruit on the side last year; this year, let’s make something just as popular.
Everything Bagel Casserole Recipe
Together, let’s prepare an all-bagel breakfast casserole! The morning bake in Chrissy Teigen’s cookbook Cravings: Hungry for More served as the model for this recipe. Hers has wonderful Gruyère cheese, frozen spinach, and a slightly different proportion of components.
Ingredients
- 3 day-old everything bagels, cut into bite-size pieces (about 6 cups)
- 1 bell pepper, chopped
- 3/4 cup (113g) quartered cherry tomatoes (or chopped regular tomato)
- 6 slices cooked bacon, chopped
- 9 large eggs
- 1 and 1/2 cups whole milk
- 1 and 1/2 cups shredded cheese
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6 ounces (170g) full-fat brick cream cheese, cut into bite-size pieces
- optional for garnish: everything bagel seasoning and scallions
Instructions
Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius). Generously grease a baking pan measuring 9 inches by 13 inches or a casserole dish of comparable dimensions, approximately 3 quarts.
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In the dish, arrange the pieces of the bagel, the chopped pepper, the tomatoes, and the bacon in layers. In a large bowl, combine the eggs, milk, cheese, ground mustard, salt, and pepper along with whisking them together. Cover the bagel mixture with an equal layer.
Spread chunks of cream cheese on top in an even layer, and if you’re using everything bagel spice, sprinkle it on top as well.
If you want the centre to be set and the edges to be golden brown, bake it for forty to fifty minutes. Once the dish has been removed from the oven, it should be allowed to cool for ten minutes before being sliced, topped with scallions (if using), and served. Keep the remaining casserole in the refrigerator for up to a week with a tight-fitting cover.
Nutrition
- SERVING: 1serving
- CALORIES: 383kcal
- CARBOHYDRATES: 32g
- PROTEIN: 20g
- FAT: 18g
- SATURATED FAT: 8g
- CHOLESTEROL: 189mg
- SODIUM: 733mg
- FIBER: 4g
- SUGAR: 9g
Notes
Instructions for Making Ahead: The casserole should be assembled to , after which it should be carefully covered with plastic wrap or aluminum foil and stored in the refrigerator for up to one day. Take the dish out of the refrigerator, preheat the oven, and then proceed with step 4. The assembled dish that has not yet been cooked can likewise be frozen.
Freeze the casserole for up to three months after first covering it with plastic wrap and then covering it with a layer of aluminium foil. After allowing the food to defrost in the refrigerator for a full night, go to and prepare the oven.
The dish that has been baked and allowed to cool can also be frozen. Freeze the casserole for up to three months after first covering it with plastic wrap and then covering it with a layer of aluminium foil. Reheat the food to your liking after allowing it to thaw on the counter or at room temperature.
