Everything Bagel Casserole
User Reviews
5
Everything Bagel Casserole
Description
This casserole begins by preparing the bagels, either drying them out in the oven to help absorb the custard or using stale bagels. Cubed bagels seasoned with the everything bagel topping are combined with an egg and milk custard blended with medium white cheddar, crumbled feta, sun-dried tomatoes, and chopped basil. Half the bagels are soaked in half the custard mixture in a greased baking dish, then topped with the remaining bagels and custard. The dish is refrigerated for at least 6 hours, or up to one day, to allow the bagels to absorb the custard fully.
When baked at 350ºF, the casserole forms a golden crust on the edges while maintaining a soft, custardy interior rich with cheese and herbs. The sun-dried tomatoes add a concentrated burst of flavor contrasting with the creamy cheeses and fresh basil. The everything bagel seasoning adds savory depth and texture throughout.
Serving this casserole warm allows the cheeses to be melty and flavors to be fully appreciated. It can be a satisfying breakfast, brunch, or savory snack.
The notes suggest options for milk type, like traditional whole milk or non-dairy alternatives like cashew milk, which lightens the dish. The size of the baking dish affects baking time, with larger pans requiring less time.
Ingredients
- 7 cups bagel about 4 large bagels, cubed, everything variety
- 8 egg large
- 2 cups milk I used cashew, see notes, of choice
- 1/2 teaspoon salt fine sea salt
- 1/2 teaspoon black pepper
- 1/2 cup tomatoes sun dried
- 4 ounces cheddar cheese 1 cup, shredded, medium white
- 4 ounces feta cheese 1/2 cup, crumbled
- 1/3 cup basil chopped, fresh
Instructions
- Bake bagels if not dried out enough: Preheat oven to 300ºF and get large rimmed baking sheet out. Slice bagels in half; place on sheet and bake for 5 minutes. Remove from oven and let cool slightly. Place bagels on cutting board and use large serrated knife to cut into 3/4" cubes. Save any bagel seasoning that falls off to add to egg mixture later.
- In a large bowl whisk together eggs and milk; stir in grated cheddar cheese, feta, sun dried tomatoes and basil.
- Add 1/2 of the cubed bagels to greased baking dish and pour half of the egg mixture over bagels. Then add the remaining bagels and egg mixture. Press down into the mixture to ensure the bagels are covered. Cover dish with wrap or lid; refrigerate for at least 6 hours, up to 1 day in advance.
- Remove baking dish from fridge and press down mixture again if needed to make sure bagel tops are coated. Preheat oven to 350ºF.
- Bake breakfast strata for 40-50 minutes, until edges are golden. Allow dish to rest for 15-20 minutes before serving. Enjoy!
Notes
- Use whole milk or half and half for a richer texture; non-dairy milks like cashew milk make it lighter.
- If bagels aren’t stale, dry them in a 300ºF oven for 5 minutes before cubing to help absorb custard.
- A 2-quart casserole dish may require about 50 minutes of baking; adjust bake time with larger dishes accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1/10th | |
| Calories | 229kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 174mg | 58% |
| Sodium | 535mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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