Jump to RecipeEverything Bagel Breakfast Casserole is a delicious way to start your lazy weekend morning! This baked egg and bagel casserole with cheese, spinach and tomatoes should be made in advance so the only thing that is required of you is turning on the oven!
I love our weekends together! No school, no work and since the Covid-19 pandemic has turned our worlds upside down we pretty much have NO PLANS AT ALL on the weekends! So I always like to spruce up the day with a special breakfast to break up the the monotony of the M-F bowl of cereal!
This recipe for the Everything Bagel Breakfast Casserole is similar in theory to my CROISSANT STRATA WITH SPINACH, FETA AND GRUYERE recipe. Basically, you will layer some toasted bread with spiced up whisked eggs and sprinkles of vegetable and cheese. It will sit overnight, or a few hours, and bake to become an all-in-one breakfast extravaganza!
The original inspiration for my recipe comes from the “Hungry for More” by Chrissy Teigen. I have adapted it quite a bit by scaling back the cheese, increasing the amount to eggs and vegetables and slightly caramelizing the onions. I think the results were amazing, but feel free to adjust to suit your own tastes just as I have! Add meat if you like, switch out the type of bagel or even switch the vegetables!
Ingredients for Everything Bagel Breakfast Casserole
Vegetables:
Frozen Spinach
Onion
Tomatoes
Cheese:
Cream Cheese
Parmesan Cheese
Mozzarella Cheese
Spices
dijon mustard
salt
black pepper
cayenne pepper
everything bagel seasoning
Everything Bagels
Eggs
Half & Half
Milk
Butter
Steps to Make Everything Bagel Breakfast Casserole
Preheat oven to 375°F . Prepare casserole baking dish by rubbing about 1/2 tbsp of butter along bottom and sides.
Cut bagels into 2″ cubes, place on baking sheet and toast in oven for 10 minutes. Then remove from oven and let cool. Cube tomatoes and set aside.
Cube tomatoes and set aside. Using a clean kitchen towel, wring and squeeze spinach over sink to remove excess moisture, set spinach aside.
Melt butter in skillet over medium-low heat. Add sliced onions and cook slowly for 10-15. Stir periodically to prevent burning. You want a golden brown color.
In medium sized mixing bowl, whisk together: eggs, half & half, milk, dijon mustard, salt, pepper, cayenne pepper, and grated parmesan cheese.
In large mixing bowl, combine onions, soften cream cheese and spinach. Stir to just combine. Its’ okay to have clumps of cream cheese (in fact, its preferred!)
Add cubed bagels and tomatoes to spinach mixture. Toss to combine, then transfer to prepare casserole dish.
Press down lightly so filling is not heaping over. Pour in egg mixture. Top with shredded mozzarella and everything bagel season. Cover and let chill in fridge, for 2 hours to overnight.
When ready to bake, remove from fridge and let sit out at room temp for 30 minutes before baking.
Meanwhile, preheat oven to 350°. Bake covered for 30 minutes, remove foil and bake an additional 20-30 minutes. You will know it’s done when the center doesn’t jiggle when shaken. Remove from oven at let it sit for at least 5 minutes before serving.
Everything Bagel Breakfast Bake
Ingredients
- 16 oz Frozen spinach
- 1 yellow onion small
- 2 tbsp butter
- 2 tomatoes cubed
- 3 everything bagels or bagel of choice
- 10 eggs
- 1 cup half & half
- ½ cup milk
- 4 oz cream cheese softened
- ⅓ cup parmesan cheese
- ¾ cup mozzarella cheese
- 1 tsp dijon mustard
- 1 tsp salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- 1 tsp everything bagel seasoning optional topping
Instructions
- Preheat oven to 375°F . Prepare casserole baking dish by rubbing about 1/2 tbsp of butter along bottom and sides.
- Cut bagels into 2" cubes, place on baking sheet and toast in oven for 10 minutes. Then remove from oven and let cool. Cube tomatoes and set aside.
- Cube tomatoes and set aside. Using a clean kitchen towel, wring and squeeze spinach over sink to remove excess moisture, set spinach aside.
- Melt butter in skillet over medium-low heat. Add sliced onions and cook slowly for 10-15. Stir periodically to prevent burning. You want a golden brown color.
- In medium sized mixing bowl, whisk together: eggs, half & half, milk, dijon mustard, salt, pepper, cayenne pepper, and grated parmesan cheese.
- In large mixing bowl, combine onions, soften cream cheese and spinach. Stir to just combine. Its' okay to have clumps of cream cheese (in fact, its preferred!) Add cubed bagels and tomatoes to spinach mixture. Toss to combine, then transfer to prepare casserole dish.
- Press down lightly so filling is not heaping over. Pour in egg mixture. Top with shredded mozzarella and everything bagel season. Cover and let chill in fridge, for 2 hours to overnight.
To Bake:
- When ready to bake, remove from fridge and let sit out at room temp for 30 minutes before baking.
- Meanwhile, preheat oven to 350°.Bake covered for 30 minutes, remove foil and bake an additional 20-30 minutes. You will know it's done when the center doesn't jiggle when shaken.Remove from oven at let it sit for at least 5 minutes before serving.
Notes
Nutrition
