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This everything bagel breakfast casserole combines bagels, everything bagel seasoning, bacon, eggs, and cream cheese to make the ultimate satisfying breakfast. You can prepare it the night before so it’s ready for a fresh & warm breakfast the next morning!

everything bagel breakfast casserole

An egg breakfast casserole is the ultimate breakfast or brunch for entertaining because it feeds a crowd, is super satisfying, and you can prep it the night before. Last year we made this biscuit breakfast casserole with a side of fruit, bacon, and homemade cinnamon rolls, so this year let’s make something equally crowd-pleasing.

Let’s all make everything bagel breakfast casserole! This recipe is inspired by the breakfast bake in Chrissy Teigen’s cookbook Cravings: Hungry for More. Hers uses a slightly different ratio of ingredients, frozen spinach, and delicious Gruyère cheese.

This Everything Bagel Breakfast Casserole:

  • Uses leftover everything bagels as the base
  • Has extra everything bagel seasoning
  • Combines bacon, eggs, & extra cheese
  • Includes peppers & tomatoes for a fresh element
  • And is topped with cream cheese before baking

And best part of all: This isn’t soft and runny like some egg casseroles– it has texture!

everything bagel breakfast casserole

piece of everything bagel breakfast casserole on a plate

Video Tutorial: How to make Everything Bagel Breakfast Casserole

Everything Bagel Breakfast Casserole Ingredients

  • Everything Bagels: You can use homemade everything bagels, but store-bought is the easiest route. Cut 3 bagels into big bite-size pieces, then let them sit out overnight so they become a little stale. Day-old bagels have more texture and won’t become soggy and squishy in the egg mixture. If you’re in a time crunch, cut up fresh bagels and bake for 10 minutes so they firm up a bit.
  • Everything Bagel Seasoning: You can purchase everything bagel seasoning from some stores, but it’s really easy to make it at home. Remember my everything bagel pull apart bread? We’re making the same stuff here. You need poppy seeds, sesame seeds, dried minced onion, dried garlic flakes, and coarse salt. If you don’t have these ingredients, don’t worry– there’s enough seasoning on the bagels themselves.
  • Salt, Pepper, & Ground Mustard: 3 key flavors to spice up this breakfast.
  • Eggs: Eggs are the base of this egg casserole dish.
  • Milk: Milk thins out the eggs. For best taste and texture, I recommend whole milk.
  • Cheese: What cheese do you like best with these flavors? Use it here! I used a mix of smoked gouda and mozzarella. White cheddar cheese would be excellent too!
  • Cream Cheese: What’s a bagel without cream cheese? Cut a block of cream cheese into chunks and arrange it all over the top of the casserole right before baking. It adds the BEST flavor.

And Some Extras

  • Cooked Bacon: Salty/savory bacon adds flavor to this dish. You can, of course, leave it meat-free or replace the bacon with cooked crumbled sausage. So it’s one less thing to do, you can cook and chop the bacon ahead of time.
  • Tomatoes & Peppers: For a fresh element, add some peppers and tomatoes. Both work really well with the other ingredients in this dish. No need to pre-cook the peppers!
  • Scallions: If desired, sprinkle the top of the baked casserole with chopped scallion.
2 images of everything bagel breakfast casserole ingredients

Place the bagels, bacon, peppers, and tomatoes on the bottom:

everything bagel breakfast casserole ingredients in baking pan

Pour the egg, milk, and cheese mixture on top:

2 images of casserole filling and everything bagel breakfast casserole before baking

Top with everything bagel seasoning and cream cheese before baking:

everything bagel breakfast casserole before baking

serving utensil with everything bagel breakfast casserole

Like I mention above, I love that this dish has texture. The bagels become a little crisp on top, while the bottom is a mixture of softer bagels and a scrambled egg texture. We also have those fresh vegetables, crisp bacon, creamy cream cheese topping, and crunchy seasoning. Before they even mentioned the flavor, my friends (trusty taste testers!) commented on the satisfying texture.

And, of course, the everything bagel flavor can’t be beat either.

After 1 taste, you’re going to immediately wonder where this breakfast has been all your life. It has everything (literally) and the leftovers taste equally amazing!

everything bagel casserole serving on a plate

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everything bagel breakfast casserole

Everything Bagel Breakfast Casserole

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: serves 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


You can assemble this breakfast casserole the night before or quickly throw it together in the morning. Feel free to substitute the extras like bacon for sausage and use your favorite cheese!


  • 3 day-old everything bagels*, cut into bite-size pieces (about 6 cups)
  • 1 bell pepper, chopped
  • 3/4 cup quartered cherry tomatoes (or chopped regular tomato)
  • 6 slices cooked bacon, chopped
  • 9 large eggs
  • 1 and 1/2 cups whole milk
  • 1 and 1/2 cups shredded cheese*
  • 1/2 teaspoon ground mustard*
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 ounces block cream cheese, cut into bite-size pieces
  • optional for garnish: everything bagel seasoning and scallions


  1. Preheat the oven to 375°F (191°C). Generously grease a 9×13 inch baking pan or similar size (about 3 quart) casserole dish.
  2. Layer the bagel pieces, chopped pepper, tomatoes, and bacon into the dish. Whisk the eggs, milk, cheese, ground mustard, salt, and pepper together in a large bowl. Pour evenly over bagel mixture.
  3. Top evenly with pieces of cream cheese and sprinkle with everything bagel seasoning, if using.
  4. Bake for 40-50 minutes or until center is set and edges are golden brown. Remove from the oven and allow to cool for 10 minutes before topping with scallions (if using), slicing, and serving.
  5. Cover leftover casserole tightly and refrigerate for up to 1 week.


  1. Make Ahead Instructions: Assemble the casserole through step 3, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove from the refrigerator, preheat the oven, then continue with step 4. You can also freeze the assembled uncooked casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, preheat the oven, then continue with step 4. You can also freeze the baked and cooled casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw on the counter or at room temperature and reheat to your liking.
  2. Bagels: So the bagels don’t become soggy, it’s best to use slightly stale bagels. Cut up the bagels the day before and let them sit out overnight. Or, if needed, use fresh bagels, cut them into the bite-size pieces needed for this recipe, and bake them on a baking sheet in a 350°F (177°C) oven for 10 minutes. They’ll be slightly crisp and ready to use in this recipe. No need to wait for them to cool before layering into the baking dish.
  3. Cheese: Use your favorite cheese here. I used a combination of freshly shredded mozzarella and smoked gouda. White cheddar, regular cheddar, or even pepper jack cheese. If using a strong cheese like feta cheese, I recommend combining it with another so the flavor isn’t overpowering.
  4. Ground Mustard: A common ingredient in cheesy egg dishes, this spice adds a sharp kick and depth of flavor. I don’t recommend skipping it.
  5. Everything Bagel Seasoning: Use everything bagel seasoning as garnish on top of the dish. You can purchase it at some grocery stores or make it at home. If you don’t have any, don’t worry about it. Or if you only have poppy seeds, garlic flakes, and/or sesame seeds, just sprinkle the dish with one or all of those. To make it yourself, combine 1 Tablespoon poppy seeds, 1 Tablespoon sesame seeds, 1 and 1/2 teaspoons dried minced onion, 1 and 1/2 teaspoons dried garlic flakes, and 1 teaspoon coarse salt. You will have plenty leftover and it tastes great on pizza, potatoes, avocado toast, scrambled eggs, and focaccia.
  6. Cream Cheese: Cream cheese used for cooking and baking are sold in 8 ounce blocks. You need 6 ounces for this recipe. If you don’t feel like having 2 ounces leftover, just cut up the whole block for this dish. You won’t regret a little extra cream cheese!

Recipe inspired by the bagel breakfast bake in Chrissy Teigen’s cookbook Cravings: Hungry for More

Keywords: holiday breakfast, casserole, bagels

Reader Questions and Reviews

  1. Just made this, but forgot the milk!! Ugh. Am I able to add that in once done baking and stir and cook a few min longer?

    1. Hi Matt, the milk can’t be added after the mixture has cooked. Let us know how it turns out without the milk!

    1. Hi LT, You can simply leave it out if desired.

  2. AMAZING! I used bacon bits from Costco (about 1/2 c… okay, maybe more like 3/4 c 😉 and shredded pepper jack cheese. Also followed the recommendation to toast the bagels before adding to the casserole dish – I cut each bagel into 20 chunks and baked @ 350 for 7ish minutes (10 is too long). I only baked my casserole for 35 minutes (but I think that is because the bagels were hot from toasting and sped up the cooking process!). Thank you for a great recipe!

  3. I went on a “Sally’s” spree and made 3 of your breakfast casseroles for our floor at work this morning – this Everything Bagel one, the Berries and Cream French Toast one, and the Baked Cream Cheese French Toast one. The aromas brought the first floor upstairs, so thank heaven they are large casseroles!! LOL!! They were ALL complimented, but the best compliment is an empty pan and this Everything Bagel emptied in no time flat. People are STILL raving about it and asking me for the recipe, so I am sending email links to people right and left to bring them here.
    Absolute truth – the Division Engineer is out today. He just texted me and asked me to please set a piece aside for him to try when he gets back because all of his team has been texting him telling him how wonderful it is!! LOL!!! This is a HUGE hit, and would make an excellent winter dinner casserole as well. I added some fresh chives and some breakfast sausage chopped up with the bacon, but it would hold up to a variety of other additions – onions, diced potatoes, etc. This one has won us all over.

    1. Wow, what fantastic feedback, Shushine! Thank you for making and sharing our recipes — we’re so glad they were such a hit!

  4. A hit…Just made this for my husband….as he is in the restaurant business & will work Father’s Day! Fun alternative to your French toast casseroles or quiches. Thank you so much

  5. I want to make this for a lake trip next weekend, which means making it ahead of time and then taking it on a 4 hr drive. I see the Make Ahead options. Any tips on which one would be best with the travel? We will have an oven at the lake house for reheating. I find myself wondering WWSD…

    1. Hi Ashley, freezing the baked casserole, then thawing before/during your drive and reheating at the lake house when you arrive would likely be the best way to do it! Traveling with the unbaked casserole may be a bit messy. Let us know how it goes!

  6. We keep kosher. Do you think I can use lox (smoked salmon) instead of bacon or just eliminate it all together? Thanks

    1. Hi Rachel! We would just leave it out. Hope it’s a hit!

    1. Hi Roberta, We havnen’t tested it but don’t see why it wouldn’t work. Let us know if you give it a try!

  7. Made this today, without the bacon, and it’s delicious! Have you ever tried using sun-dried tomatoes in this or your other breakfast casseroles, either in addition to or instead of the fresh tomatoes? Thinking that would add an extra burst of flavor.
    Your website is such a treasure trove of great recipes!

    1. Sounds delicious! Let us know if you give the sun dried tomatoes a try, Kathleen.

      1. Since I didn’t use bacon (dietary restriction of new son-in-law and others), although it was very good I thought it could use a little more umami.
        So next time I added 1/4 cup of jarred sun-dried tomatoes, drained, patted dry and diced. Turned out well. When I make it again, I will use even a bit more sun-dried tomatoes. (I used the amount of fresh tomatoes called for in the recipe.)
        Love your site! Now looking for another breakfast casserole to make at Christmas – lots of yummy-sounding recipes here.

  8. Hi there, just curious if there is nutrition info and calories etc. available for this dish? It looks amazing 🙂 Thanks!

    1. Hi Andrea, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  9. Is it okay to simply leave out the dry mustard? I’m severely allergic and I usually just leave it out of all recipes but I’m concerned about this one if it will affect the consistency. I have no idea what to substitute for mustard (dry or wet).

    1. Hi Joanna, we usually don’t recommend leaving out the dry mustard, but with an allergy, definitely leave it out!

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