Breakfast casseroles are the ultimate breakfast idea for feeding a crowd. Make them the night before so they’re ready to go in the morning! Try this overnight breakfast casserole, my croissant breakfast casserole, and this easy crescent roll casserole.
Everything Bagel Breakfast Casserole
If you love the flavor of everything bagel seasoning then this breakfast casserole will knock your socks off! This everything bagel casserole is loaded with so many flavors and hearty ingredients to keep you satisfied. Toasted bagel pieces and sausage are baked to perfection in a decadent cheesy egg mixture! Prepare this casserole the night before, keep it in the fridge, and then all you have to do is pop it in the oven the next morning! I love everything bagels so much that I even have a recipe to make them at home! I make a big batch and then we enjoy them throughout the week. My kids love to use them for these tasty bagel sandwiches, and I use the extra bagels to make this casserole!
Ingredients You’ll Need
Here are the ingredients you will need to make this delicious everything bagel casserole. It’s so easy and adaptable to make just how you like it! See my tips and variations below for ideas.
Everything Bagels: Cut into bite-sized pieces and toasted. Breakfast Sausage: Cooked and crumbled for added protein. Cream Cheese: Adds to the creaminess of the egg mixture. Whole Milk: Any milk will work, but I love using whole milk to add richness. Eggs: Use large eggs for this recipe. Everything Bagel Seasoning: Boost the everything bagel flavor with more seasoning! Gruyère Cheese: Shredded Gruyere cheese is SO delicious in this recipe. Green Onions or Parlsey: Garnish with chopped green onions or fresh parsley before serving.
Everything Bagel Casserole Recipe
Casseroles are so easy to assemble because the ingredients are all combined and poured into the same pan! Toast your bagel pieces ahead of time and assemble the casserole when you’re ready. Follow my step-by-step instructions below!
Use Old Bagels: Instead of toasting your bagels in the oven, you can use old bagels. Cube them and leave them out for 24-48 hours until they are stale. Start with step 3 if you choose to go this route. Mini Bagels: Use mini bagels instead of the regular size. Measure out 8 cups of chopped pieces as the amount of bagels will vary from brand to brand. Cheese: You can use whichever cheese or meat you prefer! Gruyère can be expensive, so feel free to use white cheddar cheese, pepper jack, Monterey Jack, provolone, swiss…any cheese works. Meat: Instead of breakfast sausage, mix in 1 pound of crumbled bacon or diced ham! You can even try slices of cold lox on top after it has been baked (don’t bake the lox!) Use Full-Fat Cream Cheese: Stick with FULL-fat cream cheese. The fat-free stuff won’t have the creaminess needed to make this a truly decadent breakfast casserole. Bagel Flavors: Try this recipe with other savory bagels! You can use all the same flavor or a mixture. Try poppyseed, onion, cheddar, or plain!
In the Refrigerator: Cover leftovers with plastic wrap or foil, or transfer to an airtight container and store in the refrigerator for up to 5 days. To Reheat: Reheat for 20 minutes in the oven at 300 degrees Fahrenheit, or smaller portions in 30-second increments in the microwave. Make in Advance: This casserole can be prepared up to 24 hours in advance, but it is best to let it sit at room temperature for 2 hours before placing it in the oven to bake. If you bake it straight from the refrigerator, be sure to allow extra baking time so the center fully bakes. This can take up to 20 additional minutes. If the top is browned enough, place a sheet of foil on top of it to prevent any more browning.
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