Everything Bagel 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 CASSEROLE

Everything Bagel Breakfast Casserole image

Everything Bagel and Cream Cheese Breakfast Casserole. Easy make-ahead breakfast recipe that's perfect for a crowd!

Provided by Erin Clarke / Well Plated

Categories Breakfast

Number Of Ingredients 10

Ingredients

6 leftover everything bagels
6 ounces cooked ham (bacon, or sausage, cut or crumbled into small pieces)
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 chives (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 9x13-inch or similarly sized casserole dish with baking spray. Scatter the bagel pieces into the bottom of the dish. Scatter the ham (or bacon or sausage) over the top of the bagels. Sprinkle with 1/2 cup cheese.
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. Cut the cream cheese into small pieces, then dot the pieces on top. Sprinkle on the 2 tablespoons fresh chives and remaining 1/4 cup 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 40 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 : ServingSize 1 serving, Calories 383 kcal, Carbohydrate 32 g, Protein 20 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 189 mg, Sodium 733 mg, Fiber 4 g, Sugar 9 g

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 STUFFING

Everything Bagel Stuffing image

Provided by Molly Yeh

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

6 tablespoons butter or margarine
1 large red onion, thinly sliced
5 stalks of scallions, sliced, white and green parts separated
Kosher salt
Freshly ground black pepper
2 tablespoons chopped chives, plus 2 teaspoons for garnish
3 garlic cloves, minced
1 1/2 to 2 cups chicken broth (depending on how big and dry the bagels are)
2 large eggs
2 tablespoons capers, optional
5 large day-old everything bagels, cut into 1-inch cubes (about 8 cups)

Steps:

Place an oven rack in the middle position.
Preheat oven to 375 degrees F.
In a 3.5 quart braiser over medium heat, melt butter. Add the onions and scallion whites. Season with salt and pepper and cook until soft, 5 to 7 minutes. Add the chives, garlic and scallion greens and cook for 2 more minutes, until the garlic is fragrant and the chives and scallions are slightly wilted. Remove from the heat and set aside.
In a large mixing bowl, whisk together chicken broth and eggs. Add the capers if using, bagels and onion/butter mixture and fold to combine. Add additional chicken broth as needed (the bread should be well-hydrated but not mushy). Pour into the pan and bake for 30 minutes, or longer if you'd like it to be browned more on top. Remove from the oven. Garnish with remaining chives. Serve hot.

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Preheat oven to 375°F. Cook sausage in a large skillet over medium-high, stirring often and breaking up meat using a wooden spoon, until cooked through, 6 to 7 minutes. Using a slotted spoon, transfer sausage to a 13- x 9-inch baking dish. Do not wipe skillet clean. Add butter to drippings in skillet, and melt over medium. Add bagel pieces; cook, tossing often, until bagel pieces are coated and lightly toasted, about 3 minutes. Add bagel pieces to sausage in baking dish. Set aside.
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