Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple yet feels special. The everything bagels give it a savory, toasty flavor, and the mix of cheddar, mozzarella, and cream cheese makes every bite creamy and indulgent. It’s easy to prep ahead, feeds a crowd, and reheats beautifully—plus, it tastes just as good for dinner as it does for breakfast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 everything bagels, cut into bite-sized pieces
8 large eggs
2 ⅓ cups whole milk
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ teaspoon onion powder
¾ cup shredded cheddar cheese
¾ cup shredded mozzarella cheese
8 ounces cream cheese, cut into cubes
Fresh chopped green onions for garnish

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.

2. I place the bagel pieces evenly in the prepared baking dish.

3. In a large mixing bowl, I whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.

4. I stir in the shredded cheddar and mozzarella cheese, then pour the mixture evenly over the bagels.

5. I scatter the cream cheese cubes evenly over the top, pressing them gently into the mixture.

6. I cover the dish with aluminum foil and bake for 30 minutes.

7. I remove the foil and bake for another 20 minutes, or until the top is golden brown and the center is set.

8. I let the casserole cool for about 10 minutes before cutting—it helps everything set nicely.

9. I top it with fresh chopped green onions just before serving for a bright, flavorful finish.

Servings and Timing

This recipe serves 10 and takes about 1 hour and 20 minutes total—20 minutes of prep, 50 minutes of baking, and 10 minutes of cooling. Each serving has about 398 calories.

Variations

For extra flavor, I sprinkle the top with additional everything bagel seasoning before baking. When I want to make it a little lighter, I use reduced-fat cream cheese and low-fat milk. I also love adding sautéed spinach, mushrooms, or bell peppers for a veggie-packed twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at 325°F (165°C) until warmed through. This casserole also freezes well—after baking and cooling, I wrap it tightly and freeze it for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it the night before, cover it, and refrigerate it overnight. I bake it the next morning for an easy breakfast.

Can I use different types of bagels?

Absolutely. Plain, onion, or sesame bagels all work well, though I love the flavor from everything bagels.

Can I use half-and-half instead of milk?

Yes, it makes the casserole extra rich and creamy.

How do I keep the bagels from getting soggy?

I use slightly stale or toasted bagels so they hold up better when soaked in the custard.

Can I make this gluten-free?

Yes, I use gluten-free bagels for a delicious gluten-free version.

Can I add vegetables?

Definitely! I like adding sautéed spinach, mushrooms, or diced bell peppers for color and flavor.

What’s the best cheese to use?

I love the combination of cheddar and mozzarella, but Swiss or Monterey Jack work great too.

Can I make it dairy-free?

Yes, I use plant-based milk, dairy-free cheese, and a vegan cream cheese substitute.

How do I know when it’s done baking?

It’s ready when the top is golden and the center feels set but slightly springy to the touch.

What should I serve with it?

I like serving it with fresh fruit, salad, or crispy breakfast potatoes for a complete meal.

Conclusion

I love how this Everything Bagel Casserole turns everyday breakfast ingredients into something truly special. It’s warm, cheesy, and full of savory bagel flavor that makes every bite satisfying. Whether I’m hosting brunch or just want an easy, hearty breakfast for the week, this casserole never fails to impress—and it’s always the first thing to disappear at the table.