Everything Bagel Breakfast Casserole Recipes

EVERYTHING BAGEL BREAKFAST CASSEROLE

Everything Bagel Breakfast Casserole image

You can assemble this breakfast casserole the night before or quickly throw it together in the morning. Feel free to substitute the extras like bacon for sausage and use your favorite cheese!

Provided by Sally

Time 1h10m

Number Of Ingredients 12

Ingredients

3 day-old everything bagels*, cut into bite-size pieces (about 6 cups)
1 bell pepper, chopped
3/4 cup 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 block cream cheese, cut into bite-size pieces
optional for garnish: everything bagel seasoning and scallions

Steps:

Preheat the oven to 375°F (191°C). Generously grease a 9×13 inch baking pan or similar size (about 3 quart) casserole dish.
Layer the bagel pieces, chopped pepper, tomatoes, and bacon into the dish. Whisk the eggs, milk, cheese, ground mustard, salt, and pepper together in a large bowl. Pour evenly over bagel mixture.
Top evenly with pieces of cream cheese and sprinkle with everything bagel seasoning, if using.
Bake for 40-50 minutes or until center is set and edges are golden brown. Remove from the oven and allow to cool for 10 minutes before topping with scallions (if using), slicing, and serving.
Cover leftover casserole tightly and refrigerate for up to 1 week.

EVERYTHING BAGEL BREAKFAST BAKE

Everything Bagel Breakfast Bake image

Provided by Katie Lee Biegel

Categories main-dish

Time 9h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray, for the baking dish
5 everything bagels, cut into 1-inch hunks (stale bagels work great here!)
8 ounces whipped cream cheese
3 cups whole milk
10 large eggs, lightly beaten
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/2 red onion, finely diced
1/4 cup chopped fresh chives
8 ounces sliced smoked salmon
2 tablespoons capers

Steps:

Spray a 9-by-13-inch baking dish with nonstick cooking spray. Spread the bagel chunks in the dish in an even layer, then dollop the cream cheese around the baking dish, on top of and in between the bagel chunks.
In a large bowl, whisk together the milk, eggs, garlic powder, salt, pepper, half the red onion and half the chives until combined. Pour the mixture over the bagels in the baking dish. Cover the baking dish with foil and refrigerate overnight.
Preheat the oven to 350 degrees F. Set the baking dish out at room temperature while the oven heats.
Bake, still covered in foil, until mostly set, about 1 hour. Remove the foil and bake until the top is lightly browned, 10 to 15 minutes more. Let cool slightly for 10 to 15 minutes. Garnish the top with ribbons of smoked salmon, capers and the remaining red onion and chives. Serve immediately.

BAGEL BREAKFAST CASSEROLE

Bagel Breakfast Casserole image

This dish has everything you love about a traditional bagel breakfast sandwich, but it's all baked into a creamy, cheesy casserole that can be made the night before.

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

Unsalted butter or nonstick cooking spray, for greasing the baking dish
1 tablespoon olive oil
8 ounces breakfast sausage, casing removed (8 sausages) (see Cook's Note)
2 cups whole milk
3/4 cup half-and-half
Pinch of cayenne
8 large eggs
Kosher salt and freshly ground black pepper
1 1/3 cups packed baby spinach
2 large plain bagels, split and cut into 1-inch pieces
1 1/3 cups shredded provolone
8 ounces cream cheese, cut into 1/2-inch cubes
2 tablespoons everything bagel seasoning

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon.
Whisk together the milk, half-and-half, cayenne, eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining provolone (see Cook's Note).
Cover with foil and bake for 45 minutes. Uncover and bake until the casserole is puffed, golden brown at the edges and set in the center, about 45 minutes more. Let cool 15 minutes before serving.

EVERYTHING BAGEL BREAKFAST BAKE

Everything Bagel Breakfast Bake image

Make and share this Everything Bagel Breakfast Bake recipe from Food.com.

Provided by Food.com

Categories Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 leftover everything bagels, torn into bite sized pieces
6 ounces cooked sausage, crumbled
3/4 cup freshly grated sharp cheddar cheese, divided
8 large eggs
2 1/2 cups milk
1 teaspoon ground mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh spring onions, plus additional for sprinkling on top
8 ounces reduced-fat cream cheese (or regular cream cheese, do not use fat free)

Steps:

Lightly coat a 9×13-inch or similarly sized casserole dish with baking spray. Scatter half the bagel pieces into the bottom of the dish. Then sprinkle over half the sausage, cream cheese and a sprinkling of cheddar. Then repeat with the rest of the bagels.
In a large bowl, combine the eggs, milk, mustard, salt, and pepper until smooth. Pour the egg mixture over the bagels, then lightly press down on the bagels so that they absorb some of the egg.
Dot the cream cheese pieces on top. Sprinkle on the remaining sausage bits, 2 tablespoons fresh spring onions and remaining Cheddar cheese. Cover the casserole tightly with plastic or foil and refrigerate for 2 hours or overnight.
When ready to bake, remove the casserole from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Tent the casserole with foil and bake, covered, for 20 minutes. Remove from the oven, uncover, then return to the oven and continue baking until golden at the edges and set in the center, about 15-20 additional minutes.
Let stand at room temperature for 10 minutes. Serve warm.

Nutrition Facts : Calories 680.7, Fat 30.4, SaturatedFat 13.7, Cholesterol 321.3, Sodium 1377.1, Carbohydrate 64.8, Fiber 2.5, Sugar 2.6, Protein 34.9

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