Eggs, bacon, everything bagels, and cheese are combined in this crowd-pleasing Everything Bagel Egg Bake!
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.
Bagel Shop Bagels Are Key in Everything Bagel Egg Bake!
I think one key in this Everything Bagel Egg Bake is using good quality everything bagels. Sure, you can use a national brand, but I would really encourage you to seek out a bagel shop with everything bagels. Our local grocery store carries my favorite bagel shop’s bagels, who has amazing everything bagels, and that is what I used in this recipe!
The rest of the recipe for Everything Bagel Egg Bake is really quite simple. You will cook up some bacon, which I offer two methods to do so. I prefer baking my bacon in the oven, as it’s less hands-on and there are no splatters all over my counter. You can definitely cook it on the stovetop if you happen to have a splatter screen or you just prefer it that way.
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 Marc declared this Everything Bagel Egg Bake 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!
Like this recipe? You’ll love these, too!
Sausage and Cheese Biscuit Breakfast Casserole
- 8 slices bacon
- 5-6 day-old everything bagels ~20 ounces, preferably from a bagel shop
- 2 cups shredded Cheddar cheese
- 8 large eggs
- 3 cups milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 4 ounces cream cheese cut into small cubes
- Chopped green onion and diced avocado for serving
- Preheat oven to 425 degrees F.
- Place a wire rack on top of a baking sheet and place the bacon on the wire rack.
- Bake bacon in preheated oven 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 bottom of a greased 9x13” 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 among 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.
- Preheat the oven to 350 degrees F.
- Cover the casserole dish with aluminum foil and bake for 40 minutes.
- Remove the aluminum foil and bake for an additional 10-15 minutes, until the top bagel pieces are golden brown.
- Serve topped with green onions and avocado.