I love my bagels. I love everything about them. You could use homemade bagels for this, but if you want to buy them, that makes it SO EASY. This is very much a throw-together meal that could be made the evening before then just heated up in the morning if you’re feeding a crowd. And if you can’t find everything bagels, use plain, and pick up a bottle of “everything bagel” seasoning and just sprinkle it throughout!
Ingredients:
- 4 everything bagels, chopped
- 1-1/2 cups shredded cheese
- 1-1/2 cups halved cherry tomatoes
- 8 oz block cream cheese, cut into 1/2″ cubes
- 1/2 red onion, thinly sliced
- 10 large eggs
- 2-1/2 cups milk
- 2 green onions, sliced, plus more for garnish
- salt to taste
- freshly ground black pepper
- a pinch of cayenne
- 1 tsp poppy seeds
- 1 tsp dried minced onion
- 1 tsp sesame seeds
- 1 tsp dried garlic
- 1 tsp coarse salt
Preheat your oven to 350°F and grease (or no-stick spray) a 9×13″ baking pan. Distribute half of the bagel pieces int he pan, and top them with half of the cheese, tomatoes, cream cheese, and red onion. Repeat to make another layer.
In a bowl, whisk together your eggs, milk, and green onions. Season with the salt, pepper, and cayenne. Pour the egg mixture over the bagels, making sure to coat each bagel piece. Sprinkle the top of the casserole with the poppy seeds, minced onion, sesame seeds, garlic, and coarse salt. Cover the pan with aluminum foil and bake for 45 minutes.
Remove the foil, and continue to bake until the bagels are golden and the eggs are cooked through. This may take up to 25 minutes more. Allow it to cool for 15 to 30 minutes.
Garnish with green onions before serving.
Notes:
You can add spinach to this if you like! Sprinkle it through with the tomatoes and onions. Any kind of cheese will work. You should cater to your intended audience. This can be made dairy free by using a dairy free milk substitute like oat milk or Silk, and by using a non-dairy vegan cheese. It can’t really be made vegan, however, because the egg is the binder for the casserole.
If you want to make this ahead, bake it for the first 45 minutes, then set it somewhere to cool, and refrigerate overnight. In the morning, bake it for the final 15 to 25 minutes, so it’s warm throughout and everything looks delicious.
Some people prefer more eggs and some prefer less. The casserole should have enough egg incorporated to allow the bagel bits to “stick together.” If you like more egg and want it to be more solid, feel free to add as many eggs as you think you need to get it there. Be aware that it may change the baking time. Be prepared to add an extra 15 or so minutes to make sure the egg is cooked through before taking the foil off.
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