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Breakfast Bagel Casserole
Mary Berg makes our bagel dreams come true with this breakfast casserole.
YIELDS
6
TO
8
Ingredients
- 6 day-old bagels, preferably Montreal-style
- 4 to 6 strips cooked bacon, roughly chopped
- 1 cup (150 g) cherry tomatoes, halved
- 2 to 3 green onions, thinly sliced
- 1/2 to 3/4 cup (113–170 g) cream cheese, cut into small cubes
- 9 eggs
- 1 1/2 cups (375 ml) milk
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup (115 g) shredded cheese, cheddar, Swiss, gouda, or whatever good grating cheese you have
Directions
- Lightly grease a 9x13-inch baking dish or casserole pan with non-stick cooking spray.
- Split the bagels in half and, if desired, toast until golden brown. I like toasting the bagels as it gives a nice golden-brown flavour throughout the dish, but it’s unnecessary, so feel free to skip that step. Cut the bagels into bite-sized pieces and transfer them to the greased dish, mixing them up if you’ve used different flavours. Scatter with the bacon, tomatoes, and green onion. Dot over the cream cheese and set aside.
- In a large bowl, whisk together the eggs. Add the milk, dry mustard powder, garlic powder, salt, and pepper, and whisk well to combine. Slowly pour the egg mixture over the bagels, being careful that none of the mixture spills over the side. Scatter with the shredded cheese and cover tightly. Place in the fridge overnight or for up to 1 day.
- When ready to bake, remove the casserole from the fridge and uncover. Lightly grease the dull side of a piece of aluminum foil and place it greased-side-down over the casserole. Transfer the dish onto a sheet pan in case of any spillover.
- Heat your oven to 375°F and bake for 1 hour. Remove the foil and bake for 20 minutes or until the centre is set and the top is golden brown.
- Allow the casserole to rest for 5 to 10 minutes before serving. Enjoy!
