Dinner

Bacon, Egg, and Cheese Bagel Breakfast Casserole Recipe

ByJulian Dempsey December 13, 2025December 13, 2025

Introduction

This Bacon, Egg, and Cheese Bagel Breakfast Casserole is the perfect way to start your morning with a comforting and hearty dish. Combining chewy bagels, crispy bacon, and gooey cheese, it’s an easy bake that feeds a crowd or makes great leftovers.

The dish shows a thick slice of breakfast casserole on a white plate, placed on a white marbled surface. The bottom layer is a soft, light golden bread base with bits of ham mixed in. Above that, a creamy, pale yellow egg mixture with melted cheese is packed between the bread chunks. The top layer is slightly browned melted cheese, sprinkled with small green herb pieces and black pepper flecks for texture. The overall look is fluffy and rich with gooey cheese stretched over the layered casserole. In the background, there is a blurred white bowl containing dark blueberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 large eggs
1 ¼ cups whole milk or half-and-half/heavy cream
1 (8 oz) package shredded cheese of choice, divided
½ teaspoon ground mustard
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, plus more if needed
½ teaspoon pepper
6 cups cubed stale plain bagels
8 oz cooked bacon, chopped
4 oz full-fat brick cream cheese, cut into bite-size pieces
Everything Bagel Seasoning (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease an 8×8 inch nonstick baking dish with cooking spray. Set it aside.
Step 2: In a large bowl, whisk together the eggs, milk, half of the shredded cheese, ground mustard, smoked paprika, garlic powder, onion powder, salt, and pepper until fully combined.
Step 3: Stir in the cubed bagels and chopped bacon until everything is well mixed.
Step 4: Pour the mixture into the prepared baking dish. Dollop the cream cheese evenly over the top, then sprinkle with the remaining shredded cheese and, if desired, everything bagel seasoning.
Step 5: Bake uncovered for 30 to 45 minutes, or until the center is set and the edges are golden brown. If the top browns too quickly, cover loosely with tin foil.
Step 6: Remove from the oven and let cool for about 10 minutes before slicing. Serve warm with your favorite toppings such as hot sauce, maple syrup, or smashed avocado.

Tips & Variations

Use different cheese varieties like cheddar, mozzarella, or pepper jack for varied flavors.
Swap regular bagels for everything bagels or flavored bagels to add more depth.
Add chopped green onions or pickled onions as a fresh topping for extra zing.
For a vegetarian version, omit bacon and add sautéed mushrooms or spinach.

Storage

Store any leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze the casserole for up to three months; thaw overnight before reheating. To reheat, warm in the oven or microwave until heated through.

How to Serve

The image shows a close-up view of a baked dish in a dark gray rectangular baking tray, filled with a thick layer of melted cheese that is golden and bubbly on top. The cheese layer has patches of white, creamy areas mixed with light golden-brown crispy spots. Small green herb bits are sprinkled all over, along with white and black sesame seeds, giving the dish extra texture and color contrast. The surface of the cheese has a slightly uneven texture due to melted cheese stretching and baked spots, with some browned edges visible near the tray sides. The tray is set on a white marbled surface, enhancing the warm yellow and white colors of the dish, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bagels instead of stale bagels?

Yes, but stale bagels absorb the egg mixture better and help the casserole hold its shape. If you use fresh bagels, consider toasting or drying them slightly before cubing.

Can I prepare this casserole the night before?

Absolutely! Assemble the casserole and cover it with plastic wrap. Refrigerate overnight, then bake in the morning, adding a few extra minutes to the baking time if needed.