Overnight Bagel And Egg Casserole Recipes

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OVERNIGHT BAGEL AND EGG CASSEROLE



Overnight Bagel and Egg Casserole image

Put together this Overnight Bagel and Egg Casserole for a morning dish your whole family will love. Refrigerating this bagel and egg casserole overnight allows all the tasty flavors to meld into one delicious dish. You could even add some broccoli florets or chopped red peppers for some color!

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 13h5m

Yield 8 servings

Number Of Ingredients 7

5 plain bagels (3 inch), split, cut into 1-inch pieces
8 slices cooked OSCAR MAYER Bacon, crumbled
1 pkg. (8 oz.) KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches, divided
8 eggs
2-1/2 cups milk
1/4 tsp. black pepper
1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

Steps:

  • Spread bagel pieces onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with bacon and 1 cup shredded cheese.
  • Whisk eggs, milk and pepper until blended; pour over ingredients in baking dish. If necessary, use back of spoon to gently press tops of bagel pieces into egg mixture so all pieces are evenly moistened with egg mixture.
  • Top with small spoonfuls of reduced-fat cream cheese, then sprinkle with remaining shredded cheese. Cover with foil Refrigerate overnight.
  • Heat oven to 350°F. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering after 40 min.

Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 240 mg, Sodium 760 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 7 g, Protein 25 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

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.

BAGEL FRENCH TOAST CASSEROLE



Bagel French Toast Casserole image

Provided by Janelle

Time 1h25m

Number Of Ingredients 6

3 Cinnamon Crunch Bagels (Panera)
8 Eggs
1 1/2 cups heavy cream
1 1/2 cups milk
pinch of salt
1 teaspoon vanilla

Steps:

  • Spray a 9x13 casserole dish with cooking spray or butter.
  • Cut each bagel into bite sized pieces and spread out in casserole dish. Do not pick off crunchy top layer. Leave it on and cut the bagels.
  • In a bowl combine eggs, heavy whipping cream, milk, salt and vanilla. Whisk until combined.
  • Pour milk mixture over the bagel cubes.
  • Press each bagel into the milk mixture, ensuring each piece is well soaked.
  • Place casserole in the fridge for 30 minutes or overnight.
  • When ready to bake, preheat oven to 350*F
  • Press each bread piece into the egg mixture again and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and let cool for 5 minutes before serving.
  • Serve with fresh fruit, real maple syrup and powdered sugar.

Nutrition Facts : Calories 190 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 119 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

OVERNIGHT EGG CASSEROLE



Overnight Egg Casserole image

This is my go-to breakfast dish when hosting overnight guests for the holidays. Because you prepare it the night before, all you have to do is pop it in the oven in the morning. -LaVonne Propst, Sweet Home, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

8 slices bread, cubed
3/4 pound shredded cheddar cheese
1-1/2 pounds bulk pork sausage or Italian sausage
4 large eggs
2-1/2 cups whole milk
1 tablespoon prepared mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup chicken broth

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 526 calories, Fat 38g fat (18g saturated fat), Cholesterol 194mg cholesterol, Sodium 1134mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 25g protein.

OVERNIGHT BAGEL BAKE



Overnight Bagel Bake image

Make and share this Overnight Bagel Bake recipe from Food.com.

Provided by blueheron

Categories     Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

3 day old cinnamon raisin bagel
3 eggs
1 cup milk
1 teaspoon vanilla
2 tablespoons brown sugar
2 tablespoons butter, melted
powdered sugar

Steps:

  • Grease a 9" square pan.
  • Cut bagels in half, then into 2 inch pieces; place in greased casserole.
  • Beat eggs lightly; add milk and vanilla and mix until blended; pour over bagels.
  • Push bagels into egg mixture to get them well coated. Cover and refrigerate 8 hours or overnight.
  • Heat oven to 350 degrees. Remove casserole from fridge and let stand 15-30 minute Sprinkle with brown sugar and drizzle melted butter on top.
  • Bake for 30 minutes; Sprinkle with powdered sugar and serve.

Nutrition Facts : Calories 174.1, Fat 11.7, SaturatedFat 6.2, Cholesterol 182.4, Sodium 126.1, Carbohydrate 10, Sugar 7.1, Protein 6.8

OVERNIGHT SAUSAGE BREAKFAST CASSEROLE



Overnight Sausage Breakfast Casserole image

Save yourself time in the morning, and prepare this Overnight Sausage Breakfast Casserole the night before. This Overnight Sausage Breakfast Casserole is a savory and scrumptious way to start the day!

Provided by My Food and Family

Categories     Home

Time 9h10m

Yield 12 servings

Number Of Ingredients 8

4 plain bagels (4 inch), cut into 1-inch pieces
1 pkg. (1 lb.) breakfast pork sausage
1 cup chopped red onions
1 cup chopped red peppers
1 pkg. (8 oz.) KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches
8 eggs
2-1/2 cups milk
1 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Spread bagel pieces evenly onto bottom of 13x9-inch pan sprayed with cooking spray.
  • Crumble sausage into medium skillet. Cook on medium heat until done, stirring frequently. Spoon over bagel pieces.
  • Add onions and peppers to skillet; cook 3 to 5 min. or until crisp-tender, stirring occasionally. Spoon over sausage; top with cheese.
  • Whisk eggs, milk and mustard until blended; pour over ingredients in pan. Cover with foil. Refrigerate 8 hours.
  • Heat oven to 350°F. Bake casserole (covered) 45 to 50 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 170 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

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