This Bacon, Egg, and Cheese Bagel Breakfast Casserole is the best way to start your day! A quick and comforting bake loaded with chewy bagels, crispy bacon, and tons of gooey cheese.

General
Why you'll love this
Ingredient notes
How to make
Get the recipe
Frequently Asked Questions
Variations
Pairing suggestions
How to make in advance
How to store
Nutrition information
Ingredients

Just when you thought bagels couldn’t possibly get better, I turned everyone’s favorite bagel sandwich: the BEC (Bacon, Egg, and Cheese, of course) into a super simple breakfast bake. Because breakfast casseroles are better than anything for breakfast, amiright?! If you love bread-y breakfast casseroles and not super eggy ones, then this is the breakfast bake for you!

Why you’ll love this

Crowd Favorite. Who doesn’t love a bagel breakfast sandwich? This one just happens to be baked into a casserole to feed a crowd. Even better!
Versatile. Switch up the bagels, protein, cheese, and spices for a different flavor profile and don’t forget the toppings!
Freezer Friendly. Make a double batch. Enjoy one for now and freeze the other for your next brunch.

Ingredient notes

Eggs – there is no substitute for eggs in this dish. Eggs come in a variety of sizes, so be sure you’re using 8 large eggs. Although there are 8 eggs, this is definitely not a super eggy bake. This is a bagel bake. If you’d like an eggier breakfast, I’d suggest check out any of our egg muffins or quiches!
Milk – any milk, heavy cream, or half-and-half is fine. The higher the fat content (such as heavy cream) the richer and creamier it will be. For the best results, stick with whole milk, half-and-half, or heavy cream, but skim milk or even non-dairy milk will work in a pinch.
Cheese – you’ll need 8 oz. I used 1 (8 oz) package pre-shredded colby jack, but freshly grated cheese would be even better, because it melts beautifully!
Spices: Ground Mustard, Smoked Paprika, Garlic Powder, Onion Powder, Salt, and Pepper – feel free to add, omit, or swap out spices, but you need something to add flavor to the egg and milk mixture. I used 1/2 teaspoon of each spice listed.
Bagels – slightly stale bagels work best, because fresher bagels are softer and more likely to disintegrate. Stale bagels are sturdier and drier so they can soak up more of the liquid without falling apart. I used plain bagels. Mini or regular sized bagels are fine, you’ll need about 6 cups cubed.
Bacon – use my How to Cook Bacon in the Oven for the crispiest, easiest, least messy bacon! I love thick-cut, but regular bacon is great too.
Cream Cheese – you’ll need a half block (4 oz) that you can cube or hand crumble on top of the casserole before baking. Use full-fat for the best flavor and texture. If you’re a big cream cheese lover, use the whole block!
Everything But the Bagel Seasoning – this adds such a great flavor and crunch to the top of the casserole, but it can be omitted, if necessary. You may need to add additional salt, though.

How to make

Whisk the eggs, milk, cheese and spices together in a large bowl, then stir in bagels and bacon.
Pour into a greased 8×8 inch baking dish, then top with cream cheese, remaining cheese, and everything bagel seasoning.
Bake for 30-45 minutes or until center is set and edges are golden brown, then remove from the oven, cool, slice, and serve!

Variations

Swap the bagels. Use whatever flavor you have on hand. Try cinnamon raisin for a sweet and savory take or jalapeno cheddar for a spicy kick!
Try another cheese/cream cheese. American cheese, pepper-jack, gruyere, gouda. The possibilities are endless! Feel free to omit the cream cheese or try another flavor such a chive and onion for an herby flair.
Use different spices. Keep it simple with just salt and pepper or add in chili powder for a taco twist.
Try other proteins. Bacon not your favorite breakfast meat? Use cooked sausage, ham, or a vegetarian alternative instead.
Nutrient boost. Sauté some of your favorite veggies such as bell pepper, mushrooms, onions, and spinach in a little oil, salt, and pepper until tender then stir in with the cooked bacon.

What to serve with a bacon, egg, and cheese bagel breakfast casserole

Here are some of my favorite toppings and sides to serve with this casserole to make a complete meal.

Toppings: Hot Sauce, Maple Syrup, Hot Honey, Smashed Avocado, Pickled Onions
Sides: Breakfast Potatoes, Double Chocolate Banana Muffins, Peanut Butter Banana Smoothie

How to make in advance

Assemble casserole has directed in the recipe, but instead of baking, cover with foil, and refrigerate for up to 1 day or freeze for up to 3 months. Thaw in the fridge overnight, if frozen, then bake as instructed, adding additional time, if necessary.

How to store

Leftovers will last in a sealed airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

To enjoy again, thaw, if frozen, then bake or microwave until warm.

– Jennifer