Description
A hearty and flavorful breakfast casserole, perfect for a weekend brunch or a make-ahead weekday morning treat. Crispy bacon, cheesy bagels, and creamy custard make this a crowd-pleaser.
Ingredients
Units
Scale
- 8 slices bacon
- 20 ounces (567 g) 5-6 day-old everything bagels
- 2 cups (473 ml) shredded Cheddar cheese
- 8 large eggs
- 3 cups (709 ml) milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 4 ounces (113 g) cream cheese
- Chopped green onion and diced avocado
Instructions
- Preheat oven to 425°F (224°C).
- Place a wire rack on a baking sheet and place bacon on the rack.
- Bake bacon for 15-20 minutes, until cooked.
- Cut bagels into small chunks.
- Place bagel chunks in a greased 9×13” baking pan.
- Sprinkle bacon and cheese on top of bagel chunks.
- Whisk together eggs, milk, Dijon, and salt in a large bowl.
- Pour egg mixture evenly over bagel chunks.
- Evenly distribute cream cheese cubes among the casserole.
- Cover and refrigerate overnight.
- Let casserole stand at room temperature for 30 minutes.
- Preheat oven to 350°F (177°C).
- Cover casserole with aluminum foil and bake for 40 minutes.
- Remove foil and bake for an additional 10-15 minutes, until golden brown.
- Serve topped with green onions and avocado.
Notes
- For best results, use slightly stale bagels (1-2 days old) as they will absorb less liquid and remain crispier.
- To make this a vegetarian bake, substitute the bacon with 1 cup of cooked crumbled sausage or sauteed mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
- Cholesterol: 200