Recipe courtesy of Mary Berg
Breakfast Bagel Casserole
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- Level: Easy
- Total: 9 hr 50 min (includes soaking and resting time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 530
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 24 g
- Cholesterol
- 258 mg
- Sodium
- 703 mg
Start the morning by using up your day-olds with this delicious Breakfast Bagel Casserole with bacon and tomato.
- Level: Easy
- Total: 9 hr 50 min (includes soaking and resting time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 530
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 24 g
- Cholesterol
- 258 mg
- Sodium
- 703 mg
Ingredients
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Directions
- Lightly grease a 9-by-13-inch baking dish or casserole pan with nonstick cooking spray.
- Split the bagels in half and, if desired, toast until golden brown. Personally, I like toasting the bagels as it gives a nice golden-brown flavor throughout the dish, but it’s not necessary so feel free to skip that step. Cut the bagels into bite-size pieces and transfer to the greased dish, mixing the bagels up a bit if you’ve used different flavors. Scatter with the bacon, tomatoes and green onion. Dot over the cream cheese and set aside.
- Whisk together the eggs in a large bowl. Add in the milk, dry mustard powder, salt, garlic powder and pepper and whisk well to combine. Slowly pour the egg mixture over the bagels, being careful that none of the mixture spills over the side. Scatter with the shredded cheese and cover tightly. Place in the fridge at least overnight and for up to 1 day.
- When ready to bake, remove the casserole from the fridge and uncover. Lightly grease the dull side of a piece of aluminum foil and place it greased-side-down over the casserole. Transfer the dish to a baking sheet in case of any spill over.
- Preheat your oven to 375 degrees F.
- Bake the casserole for 1 hour. Remove the foil and continue to bake until the center is set and the top is golden brown, about another 20 minutes. Allow the casserole to rest for 5 to 10 minutes before serving.
