Everything Bagel Casserole

Everything bagel casserole is basically the coziest brunch cheat code: crispy edges, a fluffy custardy center, and that everything-bagel flavor in every bite. ♡

It’s perfect for holidays, hosting, or any morning you want something warm and impressive without standing at the stove. Here’s the thing: this is one of those dishes that tastes even better when it sits for a bit, which means you can prep it the night before and bake it when you’re ready.

I like making this version with cream cheese pockets (because obviously) and a little smoked salmon option for that deli-style vibe. But you can keep it simple with bacon, sausage, or just extra scallions and cheese.

Let’s make it together.

Ingredients

• 6 everything bagels, cut into 1-inch cubes (slightly stale is best)

• 8 large eggs

• 2 1/2 cups milk (whole milk recommended)

• 1/2 cup half and half or heavy cream (optional but extra rich)

• 1 teaspoon Dijon mustard (optional, adds a little depth)

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)

• 8 ounces cream cheese, cut into small cubes

• 1/3 cup sliced green onions or chives

• 2 tablespoons everything bagel seasoning (plus extra for topping)

Optional add-ins

• 1 cup cooked crumbled bacon or sausage

• 1 cup chopped spinach (sauté first or squeeze very dry)

• 4 ounces smoked salmon, torn into pieces (add after baking or fold in gently)

Tips

• Use slightly stale bagels. They soak up custard without turning mushy.

• Don’t skip the rest time. Even 30 minutes helps the bagels absorb everything.

• Cube the cream cheese small. Little pockets melt in evenly instead of disappearing.

• Cover, then uncover. Foil prevents over-browning, uncovering finishes the top crisp.

• Let it sit 10 minutes before slicing. It sets up and cuts cleanly.

Variations

• Make it meat lover: add cooked bacon or sausage and a little extra cheese.

• Make it deli-style: top with smoked salmon, capers, red onion, and dill after baking.

• Make it veggie: add sautéed mushrooms, spinach, or bell peppers.

• Make it spicy: add diced jalapeños or a pinch of red pepper flakes.

• Make it mini: bake in a muffin tin for individual portions (reduce bake time).

FAQ

Everything Bagel Casserole

Savory everything bagel casserole with cream cheese pockets, melty cheese, and a fluffy egg custard—perfect for make-ahead brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• 6 everything bagels, cubed
• 8 large eggs
• 1/2 cup half and half or heavy cream (optional)
• 1 tsp Dijon mustard (optional)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded cheese
• 8 ounces cream cheese, cubed
• 1/3 cup sliced green onions or chives
• 2 tbsp everything bagel seasoning, plus more for topping

Optional add-ins

• 1 cup cooked bacon or sausage
• 1 cup spinach, cooked and squeezed dry
• smoked salmon for serving

Method

 

1. Prep. Grease a 9x13-inch baking dish. Add bagel cubes to the dish.
2. Add mix-ins. Sprinkle in shredded cheese, cream cheese cubes, green onions, and any add-ins like cooked bacon/sausage. Toss lightly to distribute.
3. Make custard. In a bowl, whisk eggs, milk, cream (if using), Dijon (if using), garlic powder, onion powder, salt, pepper, and everything bagel seasoning.
4. Soak. Pour custard evenly over the bagels. Press down gently so the bagels soak. Cover and refrigerate at least 30 minutes or up to overnight.
5. Bake. Heat oven to 350F. Cover dish with foil and bake 30 minutes.
6. Finish. Remove foil, sprinkle a little extra everything seasoning on top, and bake 12 to 18 minutes more until puffed, golden, and set in the center.
7. Rest and serve. Rest 10 minutes before slicing. Serve warm (and add smoked salmon on top if you want that deli moment).

Notes

• Slightly stale bagels work best because they hold their shape.
• If the top is browning too quickly, tent with foil for the last 10 minutes.
• For clean slices, let the casserole rest before cutting.