I love this casserole because it takes all the flavors of an everything bagel and turns them into a warm, hearty dish that feeds a crowd. I appreciate how simple it is to assemble, and I enjoy that it works for breakfast, brunch, or even breakfast-for-dinner. I also like that I can prep it ahead of time and let the oven do all the work while I relax.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cooking spray 4 everything bagels, chopped 1 1/2 cups shredded white cheddar 1 1/2 cups halved cherry tomatoes 1 oz. (8-oz.) block cream cheese, cut into 1/2″ cubes 1/2 red onion, thinly sliced 8 large eggs 2 1/2 cups milk 2 green onions, sliced, plus more for garnish Kosher salt Freshly ground black pepepr Pinch cayenne 1 tsp. poppy seeds 1 tsp. dried minced onion 1 tsp. sesame seeds 1 tsp. dried garlic 1 tsp. coarse salt
Directions
I preheat my oven to 350°F and grease a 9-by-13-inch baking pan with cooking spray. I scatter half of the chopped bagels into the pan, then layer on half of the cheddar, tomatoes, cream cheese, and red onion. I repeat the layers with the remaining ingredients.
In a large bowl, I whisk together the eggs, milk, and green onions. I season the mixture with salt, pepper, and a pinch of cayenne, then pour it evenly over the bagel mixture, making sure every piece soaks up some liquid. I sprinkle the seasonings on top, cover the pan with foil, and bake for 45 minutes. After removing the foil, I continue baking for about 25 minutes, until the bagels are golden and the eggs are fully cooked. I let the casserole cool for 30 minutes.
Sometimes I swap cheddar for Gruyère or pepper jack for a different flavor profile. I’ve also added spinach or sautéed mushrooms when I want extra vegetables. If I want a stronger “everything bagel” flavor, I increase the seasoning mix on top.
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 larger portions in the oven at 325°F until heated through. This casserole also freezes well; I wrap slices tightly and freeze for up to 2 months, thawing overnight before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it the night before, cover it, and bake it in the morning.
Can I use different types of bagels?
I can use plain, sesame, or onion bagels, but everything bagels give the best flavor.
Can I substitute the milk?
I can use half-and-half for a richer casserole or a non-dairy milk if needed.
Do I need to toast the bagels first?
I don’t toast them; they soften perfectly in the custard mixture.
Can I use pre-shredded cheese?
Yes, although I find freshly shredded cheese melts better.
How do I prevent the casserole from getting soggy?
I make sure the bagels are slightly dry or stale so they soak up the custard without getting mushy.
Can I make this gluten-free?
I can use gluten-free bagels for an easy gluten-free version.
How do I know when it’s done baking?
I look for golden bagels on top and a set center with no liquid egg remaining.
Can I double the recipe?
Yes, I can double it and bake it in two pans; the bake time stays about the same.
Conclusion
I love how this everything bagel casserole transforms simple ingredients into a warm, comforting, and crowd-pleasing dish. It’s easy, versatile, and always a hit at any brunch table, making it a recipe I come back to again and again.
A cozy, savory brunch casserole that transforms everything bagels, cheese, tomatoes, and eggs into a warm, comforting, crowd-pleasing bake perfect for breakfast, brunch, or breakfast-for-dinner.
Ingredients
Cooking spray
4 everything bagels, chopped
1 1/2 cups shredded white cheddar
1 1/2 cups halved cherry tomatoes
1 (8-oz.) block cream cheese, cut into 1/2” cubes
1/2 red onion, thinly sliced
8 large eggs
2 1/2 cups milk
2 green onions, sliced, plus more for garnish
Kosher salt, to taste
Freshly ground black pepper, to taste
Pinch cayenne
1 tsp poppy seeds
1 tsp dried minced onion
1 tsp sesame seeds
1 tsp dried garlic
1 tsp coarse salt
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking pan with cooking spray.
Scatter half of the chopped bagels into the pan, then layer with half of the cheddar, tomatoes, cream cheese, and red onion.
Repeat the layers with the remaining bagels, cheddar, tomatoes, cream cheese, and red onion.
In a large bowl, whisk together the eggs, milk, and green onions. Season with salt, pepper, and cayenne.
Pour the egg mixture evenly over the layered bagels, ensuring all pieces soak up some liquid.
Sprinkle the poppy seeds, dried onion, sesame seeds, dried garlic, and coarse salt on top.
Cover with foil and bake for 45 minutes.
Remove foil and continue baking for 25 minutes, or until the top is golden and the center is set.
Let the casserole cool for 30 minutes, then garnish with additional green onions before serving.
Notes
Swap cheddar with Gruyère or pepper jack for a different flavor.
Add spinach or sautéed mushrooms for extra vegetables.
Increase the seasoning mix for a stronger “everything bagel” flavor.
Leftovers keep well for up to 4 days and reheat beautifully.
Casserole can be assembled the night before and baked in the morning.
