Everything Bagel Breakfast Casserole

Whenever I have company over for breakfast or brunch, a casserole is typically my go to. Bagel breakfast casseroles tend to have a lot of bagel, egg and cheese, so I wanted to try to create one that had a little less bagel and a lot more flavor. This Everything Bagel Breakfast Casserole is a fun and colorful variation on a bagel bake. It’s a flavor bomb loaded with various fresh vegetables like cherry tomatoes and baby spinach. It’s a little bit healthier but still delivers on taste.

Prepping the Ingredients

First, using a 7-3/4" Petite Slicer, chop four everything bagels into bite-sized pieces.

Most bagel bakes I have made in the past require eight bagels. This recipe only requires four, leaving room for all the fresh vegetables.

Next, using a Santoku-Style Cheese Knife, halve one-and-a-half cups of cherry tomatoes.

Using a Traditional Cheese Knife, cut an eight-ounce block of Neufchatel cheese into quarter-inch cubes.

Neufchatel has less fat than cream cheese, so it won't fully melt like cream cheese would. The creamy bites are spread throughout the bake and you get nice bites of it in every slice.

Lastly, using a 9-1/4" French Chef, peel and thinly slice one half of a medium red onion into half-moons.

To learn how to slice onions, watch our video on How To Cut Onions 3 Ways.

Prepping the Bake

Preheat the oven to 350 F.

To avoid the bagel bake from sticking, spray a nine-by-thirteen-inch baking dish with nonstick cooking spray.

Scatter half of the chopped bagel pieces into the baking dish, followed by half of the shredded Gruyere cheese. Gruyere is a good melting cheese, although if you wanted to add a lit bit more spice, you could use pepper jack cheese.

Next, add half each of the cherry tomatoes, roasted red peppers, Neufchatel cheese, red onion and turkey bacon. You can use regular bacon, although that will make the bake greasier.

Repeat the same process, starting with the bagels, to make another layer.

In a large mixing bowl, using a Mix-Stir, whisk the eggs, milk and green onions. Season with salt, pepper and paprika.

Pour the egg mixture over the bagels, making sure all of the bagel pieces are coated. Sprinkle the Everything But The Bagel seasoning over the entire casserole.

Bake and Serve

Cover the casserole with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 25 to 30 minutes, until the bagels are golden and the eggs are cooked through. Using a toothpick to see if it’s done can be tricky with the melted cheese inside. Another way to test if it’s done, is to gentle jiggle the casserole. If it doesn't jiggle, it’s cooked through and ready.

Before serving, I suggest allowing the casserole to cool for 30 minutes. When it’s time to serve, garnish with some green onions for additional color. Grab a Slice n’ Serve to cut pieces and lift them out of the pan.

I love bagels and this Everything Bagel Breakfast Casserole really hits the spot. It’s not over the top, has great flavor and is packed full of vegetables. I guarantee your guests will be back for more.