Ingredients
Scale
- 8 slices bacon
- 5–6 day-old everything bagels (~20 ounces, preferably from a bagel shop)
- 2 cups shredded Cheddar cheese
- 8 large eggs
- 3 cups milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 4 ounces cream cheese (cut into small cubes)
- Chopped green onion and diced avocado (for serving)
Instructions
- Preheat oven to 425 degrees F.
- Place a wire rack on top of a baking sheet and place the bacon on the wire rack.
- Bake bacon in preheated oven for 15-20 minutes, until cooked.
- Alternately, you can fry the bacon on the stovetop, but I prefer the oven method.
- Cut up the bagels into small chunks. I did this with kitchen shears but you can also use a bread knife.
- Place bagel chunks onto bottom of a greased 9×13” baking pan.
- Sprinkle bacon and cheese on top of bagel chunks.
- In a large bowl, whisk together eggs, milk, Dijon, and salt.
- Pour egg mixture evenly over bagel chunks.
- Evenly distribute cubes of cream cheese among the casserole.
- Cover with plastic wrap and refrigerate overnight.
- The next morning, take out the baking dish from the refrigerator and let it come to room temperature for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Cover the casserole dish with aluminum foil and bake for 40 minutes.
- Remove the aluminum foil and bake for an additional 10-15 minutes, until the top bagel pieces are golden brown.
- Serve topped with green onions and avocado.
Notes
*Prep time includes overnight wait time
- Prep Time: 8 hours 30 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch