Everything Bagel Egg Bake
Filled with chewy bites of everything bagels, melty cheese and bacon crumbles, this brunch-worthy dish from Twin Cities food blogger greens & chocolate is a must-have for lazy weekends and brunch gatherings.
To say I’m obsessed with everything bagel seasoning might be an understatement. I eat it almost every morning on my avocado toast (so basic, I know, but SO good) and have been looking for other ways to use it. So far, I’ve put it on my kids’ leftover macaroni and cheese, used it as salmon seasoning and have made a chip dip with it. All of these have been very good life decisions, by the way.
Today I’m taking things old-school and actually using everything bagels. As in, ACTUAL everything bagels. In this Everything Bagel Egg Bake, you take those everything bagels, cut them into small pieces, and make them into an egg bake. It ended up way better than I even anticipated and I can’t wait to make this again for a crowd.
The rest of the recipe is simple. You start by cooking up some bacon. I prefer baking my bacon in the oven, as it’s less hands-on and there are no splatters all over my counter; however, you can definitely cook it on the stovetop if you prefer.
After that, you just combine the rest of the ingredients, including eggs, milk, a touch of Dijon mustard, cheddar cheese and cream cheese. Yes, cream cheese! It really takes the bagel theme all the way, y’know? And the bites with the cream cheese were definitely our favorite.
I make a lot of egg bakes in our house, and my husband declared this one his favorite. It was great to make on a weekend morning, with leftovers for the next couple of days, and it would also be a perfect dish to feed a brunch crowd.
Everything Bagel Egg Bake
Preparation time: 30 minutes, plus overnight in refrigerator
Cook time: 60 minutes
8 slices bacon
5 to 6 day-old L&B Everything Bagels (~20 ounces)
2 cups shredded cheddar cheese
8 large eggs
3 cups milk
1 tablespoon Dijon mustard
½ teaspoon salt
4 ounces cream cheese, cut into small cubes
Chopped green onion and diced avocado, for serving
- Heat oven to 425 F.
- Place a wire rack on top of a baking sheet and place the bacon on the wire rack. Bake for 15-20 minutes, until cooked. Alternately, you can fry the bacon on the stovetop, but I prefer the oven method.
- Cut up the bagels into small chunks. I did this with kitchen shears but you can also use a bread knife.
- Place bagel chunks onto the bottom of a greased 9×13 baking pan.
- Sprinkle bacon and cheese on top of bagel chunks.
- In a large bowl, whisk together eggs, milk, Dijon and salt. Pour egg mixture evenly over bagel chunks.
- Evenly distribute cubes of cream cheese on top of the casserole.
- Cover with plastic wrap and refrigerate overnight.
- The next morning, take out the baking dish from the refrigerator and let it come to room temperature for about 30 minutes.
- Heat the oven to 350 F.
- Cover the casserole dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the top bagel pieces are golden brown.
- Serve topped with green onions and avocado. Enjoy!