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Everything Bagel Breakfast Bake

Taylor Kadlec
Prep Time 8 hrs 30 mins
Cook Time 1 hr
Total Time 9 hrs 30 mins
Course Breakfast, Brunch
Servings 6 servings


  • 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


  • 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 9x13” 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.


*Prep time includes overnight wait time