Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: Approx. 430
Sugar: 7g
Sodium: 720mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 18g
Cholesterol: 215mg