Everything Bagel Casserole
Hey there! So, if you’re anything like me, mornings are a mad dash to get out the door, and breakfast tends to get the short end of the stick. But fear not, my friends, because I’ve found the ultimate answer: Everything Bagel Casserole. You know, it’s funny, I stumbled upon this recipe when I had a whole bunch of leftover bagels (thanks to an ambitious Costco run). Who knew it would become a breakfast hero?
Why You’ll Love This Casserole
I make this whenever I need something hearty that I can just pop in the oven and forget about for a bit—like on those lazy Sunday mornings when even making toast feels like a chore. My family goes crazy for this because it’s got all the goodness of an everything bagel, but with a gooey, cheesy twist (and who can resist cheese?). Plus, it’s a great way to use up those bagels that are a little too stale for a regular sandwich (we’ve all been there).
Ingredients You’ll Need
- 6 everything bagels, slightly stale works best (or any bagel, really, if you’re in a pinch)
- 8 large eggs
- 2 cups of milk (or half-and-half if you’re feeling indulgent)
- 1 cup shredded cheddar cheese (I sometimes mix in mozzarella too)
- 1/2 cup cream cheese, cubed
- 1/4 cup chopped chives (or skip if you’re not a fan)
- Salt and pepper to taste
Directions: Let’s Get Cooking!
- Preheat your oven to 350°F (or whatever your oven insists on being).
- Cut the bagels into bite-sized pieces. Throw them into a greased 9×13 inch baking dish.
- In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Pour this over the bagel pieces, making sure it’s all soaked up. This is where I usually sneak a taste of the egg mix… just to check seasoning (wink).
- Sprinkle the cheddar cheese over the top, followed by the cream cheese cubes and chives.
- Bake for about 45 minutes until it’s all set and golden brown. Don’t worry if it looks a bit weird at this stage—it always does!
Notes from My Kitchen
If you find it’s a bit too eggy for your taste, try reducing the eggs to 6 and see how it goes. And hey, you can never go wrong with adding more cheese!
Variations I’ve Tried (Some Worked, Some…Not So Much)
Once, I added bacon bits, and it was a hit. But when I tried it with smoked salmon, my family gave me that look—maybe it’s an acquired taste?
Equipment Tips
If you don’t have a 9×13 dish, I once used a couple of smaller ones, and it worked just fine. Just keep an eye on the baking time.
Storage Secrets
This keeps in the fridge for a couple of days, but honestly, in my house, it never lasts more than a day!
Serving Suggestion
We love this with a side of crispy bacon or a simple fruit salad. It’s all about balance, right?
Pro Tips: Lessons Learned the Hard Way
I once tried rushing the soaking step and regretted it because some bagel pieces were, well, a bit chewier than desired. Let it soak!
FAQ: Answering Your Curious Queries
Can I make this ahead of time? Absolutely! Prep it the night before, let it soak, and then bake it in the morning. Easy-peasy.
What if I don’t have everything bagels? No worries—plain bagels work too, maybe add some everything seasoning if you have it.
Can I freeze it? You can, but honestly, it tastes best fresh—just my two cents!
