Bagel Breakfast Casserole Recipe

This savory Bagel Breakfast Casserole Recipe reinvents the morning bagel run by combining chewy bagel chunks, crumbled breakfast sausage, and pockets of cream cheese into a hearty egg bake. Finished with a shower of everything bagel seasoning, it captures all the beloved flavors of a New York deli in a convenient, crowd-pleasing dish perfect for holiday mornings.

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Bagel Breakfast Casserole Ingredients

The Bagel Base:

• 2 Large Plain Bagels: Split and cut into 1-inch pieces. The density of bagels holds up perfectly to the custard without becoming mushy.
• 2 tablespoons Everything Bagel Seasoning: The signature flavor bomb of sesame, poppy seeds, onion, and garlic.

The Savory Filling:

• 8 ounces Breakfast Sausage: Casings removed and browned. Provides a salty, meaty bite throughout.
• 1 1/3 cups packed Baby Spinach: Adds color and nutrition.
• 1 1/3 cups Shredded Provolone: A mild, melty cheese that doesn’t overpower the cream cheese.
• 8 ounces Cream Cheese: Cut into 1/2-inch cubes. These melt into luxurious, tangy pockets.

The Custard:

• 8 Large Eggs: The binder.
• 2 cups Whole Milk & 3/4 cup Half-and-Half: A rich, creamy liquid base.
• Spices: Pinch of cayenne, 3/4 tsp salt, and 1/2 tsp pepper.

How To Make Bagel Breakfast Casserole

1. Prep: Preheat your oven to 350°F. Grease a 9-by-13-inch baking dish generously with butter or cooking spray.
2. Brown the Sausage: Heat olive oil in a skillet over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon into crumbles. Cook for about 5 minutes until browned and cooked through. Remove with a slotted spoon to drain excess grease.
3. Whisk the Custard: In a very large bowl, whisk together the milk, half-and-half, cayenne pepper, eggs, salt, and black pepper until uniform.
4. Combine the Mix: Fold the cooked sausage, fresh spinach, bagel chunks, and 3/4 cup of the shredded provolone into the egg mixture. Stir until the bagels are well-coated.
5. Assemble: Pour the mixture into the prepared baking dish, spreading it out evenly. The Cream Cheese Trick: Dot the top of the casserole with the cubes of cream cheese; nestle some down, keep some on top.
6. Top: Sprinkle the entire casserole with the remaining provolone cheese and the everything bagel seasoning.
7. Bake: Cover with foil (tent slightly so cheese doesn’t stick). Bake for 45 minutes. Remove the foil and bake for another 45 minutes. The casserole is done when it is puffed, golden brown on the edges, and the center is set (no liquid egg).
8. Rest and Serve: Let cool for 15 minutes before serving to allow the custard to firm up for clean slices.

Recipe Tips

• Stale Bagels are Better: Just like French toast, slightly stale bagels absorb the liquid better than fresh ones. If yours are fresh, toast the cubes in the oven for 10 minutes before assembling.
• Cream Cheese Cubing: To cut cream cheese easily, freeze the block for 15 minutes first. It will slice cleanly into cubes instead of smearing on your knife.
• Seasoning Salt: Everything bagel seasoning contains salt. Be mindful not to over-salt the egg mixture, or the final dish might be too salty.
• Bagel Variety: You can use onion or garlic bagels for extra flavor, but avoid sweet bagels like cinnamon raisin or blueberry.

What To Serve With Bagel Breakfast Casserole

• Fresh Fruit: Melon or citrus balances the heavy sausage and cream cheese.
• Smoked Salmon: Serve slices on the side for a “lox and bagel” theme.
• Bloody Mary: The savory spice complements the sausage perfectly.
• Roasted Tomatoes: Warm, blistered tomatoes add acidity.

How To Store Bagel Breakfast Casserole

• Refrigerate: Store leftovers covered in the fridge for up to 3-4 days.
• Reheat: Cover with foil and warm in a 350°F oven for 20 minutes. Microwave reheating works well for single slices.
• Freeze: Bake, cool, and freeze individual portions wrapped in plastic and foil for up to 1 month.

Bagel Breakfast Casserole Nutrition Facts

• Calories: 480 kcal
• Fat: 28g
• Carbohydrates: 32g
• Protein: 22g
• Sodium: 950mg

Nutrition information is estimated per serving.

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