Everything Bagel Egg Bake
Filled with chewy bites of everything bagels, melty cheese and bacon crumbles, this brunch-worthy dish is a must-have for lazy weekends and brunch gatherings.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Everything Bagel Egg Bake
Prep Time30 Minutes
Servings6
Cook Time60 Minutes
Ingredients
8 slices Bacon
5- 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, for serving
Diced Avocado, for serving
Directions
- 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!
30 minutes
Prep Time
60 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Uncured Apple Smoked Bacon, 12 Ounce
Huge Deal
$6.99 was $8.99$0.58/oz
L&B Everything Bagels, 6 Each
$5.99$1.00 each
Crystal Farms Shredded Cheddar Cheese, 32 Ounce
$11.99$0.37/oz
Order Limit
Essential Everyday Jumbo Eggs, 12 Each$8.59$0.72 each
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
Diamond Crystal Salt Co. Kosher Salt, 26 Ounce
$8.99$0.35/oz
Crystal Farms Cream Cheese Block, 8 Ounce
$3.49$0.44/oz
Green Onions Bunched, 1 Each
$1.49
Ripe Avocados, 1 Each
$2.99
Directions
- 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!