Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
One Saturday morning, I opened my freezer to discover a stash of leftover bagels—plain, everything, and cinnamon raisin—some fresh, some a little stale. Rather than let them dry out or toss them, I had a brainstorm: why not turn them into a breakfast casserole like Bagel Casserole Recipe? I imagined custardy eggs soaking into chewy bagel cubes, bits of cheese, maybe bacon, all baked into one satisfying dish that I could just slice and serve.
So I cubed the bagels, layered in browned bacon and shredded cheese, whisked eggs and milk, poured over everything, covered it overnight, and baked in the morning. When I served the first square—warm, savory, rich with texture—I knew I’d found a new brunch favorite. Since then, I’ve refined that basic idea into a flexible Bagel Casserole Recipe I’m excited to share.
Bagels are sturdy, flavorful, and forgiving—ideal for soaking in custard without collapsing. Whether your bagels are fresh or day‑old, this casserole gives them new life—and gives you a mostly hands‑off way to serve a crowd.
Do you want more recipes?
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Ingredients & Tools You’ll Need
Below is a base recipe (9×13‑inch size) yielding ~8–10 servings. You can scale up or down.
Core Ingredients (Savory Version)
| Ingredient | Amount | Notes / Tips |
|---|---|---|
| Bagels (preferably day‑old or slightly stale) | 3–4 large bagels, cubed | Any flavor works—plain, everything, whole wheat. |
| Eggs | 8 large | The binding and custard base |
| Milk (or half & half / cream) | 2 to 2½ cups | Adjust for richer or lighter texture |
| Cooked meat (bacon, ham, sausage) | ~1 lb total | Pre-cooked and crumbled or diced |
| Onion, diced | ½ medium | For flavor; sauté first to soften |
| Cheese, shredded | 1½ to 2 cups | Cheddar, Gruyère, mozzarella, etc. |
| Cream cheese (optional) | 4–6 oz, cut into cubes | Adds pockets of creamy richness; term used in many bagel casseroles |
| Seasonings | Salt, pepper, optional herbs or “everything bagel” seasoning | Customize to taste; “everything” flavor is popular in many bagel casseroles |
Tools & Equipment
- 9×13‑inch baking dish (or equivalent)
- Mixing bowls
- Whisk / fork
- Skillet (for browning meat, sautéing veggies)
- Knife & cutting board
- Plastic wrap / foil (for refrigeration)
- Oven
- Measuring cups & spoons
How to Prepare: Step‑by‑Step
Here’s a method that fills the casserole the night before and bakes it in the morning.
Night Before: Assembly Steps
- Grease the baking dish
Lightly butter or spray your 9×13 dish so the casserole releases cleanly. - Cube the bagels
Cut your bagels into roughly 1‑inch cubes. If they feel too fresh or chewy, allow them to air out a bit or toast lightly to dry. Tasting Table’s version notes: you can even toast bagel pieces 5–10 minutes so they dry without browning. - Cook meat & vegetables
In a skillet, cook bacon, sausage, or ham until browned. Drain fat. Sauté onion (and any other veggies, e.g. peppers, mushrooms) until softened. Combine meat + veggies. - Layer the components
- Put half the bagel cubes in the bottom of the dish.
- Sprinkle half the meat + onion mix.
- Add half the shredded cheese.
- Dot some cream cheese cubes (if using).
- Repeat with the remaining bagel cubes, meat, cheese, and cream cheese.
Andrew Zimmern’s casserole uses a similar layering approach.
- Mix the custard
In a bowl, whisk together eggs, milk (or cream), salt, pepper, and any herbs or extra seasonings (e.g. Dijon mustard or everything bagel spice). Pour over the layered bagel mixture, pressing gently so the bread absorbs the liquid. - Cover and chill
Cover the dish tightly with foil or plastic wrap. Refrigerate overnight or for several hours (minimum 2 hours). This lets flavors meld and ensures good soaking. Numerous sources recommend chilling the assembled dish.
Morning: Baking & Serving
- Preheat oven
Remove casserole from fridge while the oven warms. Preheat to 350 °F (175 °C) (or as the recipe you follow directs). For example, Bob Evans’ version bakes at 350°F. - Bake covered then uncovered
Bake covered with foil for ~30–35 minutes, ensuring the inside sets. Then remove foil and bake an additional ~15–20 minutes until the top is golden and the eggs are fully set. - Rest for a few minutes
After removing from oven, let it rest ~10 minutes so it firms and slices cleanly. - Slice & serve
Cut into squares or rectangles. Garnish and serve while warm.
How to Serve & Pairings
This bagel casserole is hearty and flavorful—so how you serve it matters for balance.
Serving & Presentation Tips
- Top with fresh chives or scallions for color and mild bite.
- Add a dollop of crème fraîche or Greek yogurt for tang.
- Serve alongside a bowl of fruit salad or citrus slices to contrast the richness.
- Offer hot sauce, ketchup, or pesto as optional condiments.
- For a luxe brunch, serve with smoked salmon or cream cheese on the side, echoing bagel flavors.
Pairing Ideas
- Coffee, cappuccino, or espresso
- Fresh juice, especially orange or grapefruit
- Salad greens dressed lightly
- Roasted potatoes or hash browns for added carbs
- Vegetable side (e.g. sautéed greens or grilled tomatoes)
Because the casserole is dense and savory, pairing it with bright, fresh sides helps lighten the meal.
Variations & Creative Twists
One of the best things about a bagel casserole is how flexible it is. Below are many ideas you can try.
| Variation | What You Adjust / Add | Why It Works |
|---|---|---|
| Everything Bagel Style | Use “everything” bagels, and sprinkle everything bagel seasoning on top | Emphasizes that classic bagel flavor. Many “everything bagel breakfast casseroles” follow this idea. |
| Italian / Mediterranean Bagel Casserole | Incorporate pancetta, cherry tomatoes, mozzarella, spinach, basil, and Italian seasoning | Cuisine At Home presents an Italian bagel breakfast casserole version like this. |
| Lemon‑Blueberry Sweet Version | Use blueberry bagels, cubes of cream cheese, fresh blueberries, lemon zest, custard, and optional lemon glaze | Meatloaf & Melodrama offers a sweet “Lemon Blueberry Bagel Breakfast Casserole” version. |
| Savory Bacon & Cheddar | Use cheddar cheese, bacon, green onions, perhaps diced peppers, skip cream cheese or use lightly | Tasting Table’s recipe uses bacon, cheddar, bagels, eggs, and everything seasoning. |
| Bagel French Toast Hybrid | Use sweet bagels (cinnamon raisin, blueberry), custard with sugar & vanilla, add nuts, top with maple syrup | Food.com offers a “Bagel French Toast Casserole” along those lines. |
| Vegetarian / Meatless | Omit meat, add vegetables like spinach, mushrooms, peppers, or roasted tomatoes | Many bagel casseroles allow flexibility in add‑ins (see Kitchen Whisperer substitutions). |
| Mini or Individual Portions | Use small baking pans, ramekins or muffin tins | Great for serving individual breakfasts or leftovers |
| Gluten‑Free / Dairy‑Free | Use gluten-free bagels, substitute plant milk, use dairy-free cheese/cream cheese | Works well for dietary restrictions |
| Extra Cheese / Crispy Topping | Mix cheese into custard and top with more cheese; add breadcrumbs or crisped onions on top | Adds texture and richness |
FAQs
Below are common questions and helpful answers to make your bagel casserole turn out better.
Q1. Do I need stale or day‑old bagels?
Yes. Slightly stale bagels absorb custard better without turning mushy. Some recipes even toast fresh bagel cubes a bit so they dry without browning.
Q2. Can I assemble and bake immediately (without overnight chill)?
Yes—though resting overnight gives better custard absorption and flavor. If pressed for time, chill a bit (30 minutes to an hour) before baking. Many versions recommend chilling time.
Q3. What oven temperature and time?
Typically bake at 350 °F (175 °C). Bake covered for ~30–35 minutes, then uncover and bake another ~15–20 minutes until set and golden. Baking times vary with depth and ingredients.
Q4. How do I know when it’s done?
The edges should pull slightly away and be golden; the top firm; a knife inserted in the center should come out mostly clean (some moist crumbs fine).
Q5. My top is browning too fast—what should I do?
Tent with foil partway through to protect from over-browning while the center finishes cooking.
Q6. Can I freeze leftovers or the entire casserole?
Yes. Cook fully, cool, then wrap and freeze. Reheat in oven or microwave. The Kitchen Whisperer warns: assembly before freezing may not work well because dairy + eggs can separate.
Q7. How long do leftovers last?
In fridge, ~3–5 days in an airtight container. Reheat in oven/toaster oven to regain crispness.
Q8. Can I make it vegetarian or gluten‑free / dairy‑free?
Yes. Replace meat with veggies or omit. Use gluten-free bagels. Substitute plant milk and non-dairy cheeses.
Q9. Why is my casserole soggy?
Possible causes: too much liquid, insufficient chilling or absorption time, bread too fresh, overfilled dish, not enough bake time.
Q10. Do I have to use cream cheese?
No. Cream cheese adds richness and creamy pockets, but it’s optional. Some bagel casseroles leave it out entirely.
Final Thoughts & Tips for Success
A Bagel Casserole Recipe marries the chew and flavor of bagels with the ease and comfort of a breakfast bake. It’s great for using up leftover bagels, feeding a crowd, and building flexibility into your brunch routine.
To help you get excellent results, here are additional tips:
- Dry your bagel cubes if too fresh — let them rest a bit or toast lightly.
- Cook meats & veggies ahead — that drains excess moisture and intensifies flavor.
- Press and submerge bread — ensure custard reaches all cubes.
- Don’t overfill your dish — leave just enough room for expansion.
- Tent with foil if top bakes too fast — prevent burning.
- Let it rest before slicing — helps the structure hold.
- Customize with confidence — don’t worry too much; this is forgiving.
- Serve warm with fresh or acidic accents — fruit, herbs, sauces help balance richness.
I still smile thinking of that first casserole I served: bagel texture softened with custard, pockets of creamy cheese, bits of bacon, melted cheese—each bite was comforting and clever. With this recipe in hand, I hope you bring that same sense of delight and ease to your breakfast or brunch table.