Everything Bagel Breakfast Casserole

Assemble the casserole through step 3, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove from the refrigerator, preheat the oven, then continue with step 4. You can also freeze the assembled uncooked casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, preheat the oven, then continue with step 4. You can also freeze the baked and cooled casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw on the counter or at room temperature and reheat to your liking.

9×13-inch Baking Pan (or any similar 3-quart baking dish) | Glass Mixing Bowl | Whisk

So the bagels don’t become soggy, it’s best to use slightly stale bagels. Cut up the bagels the day before and let them sit out overnight. Or, if needed, use fresh bagels, cut them into the bite-size pieces needed for this recipe, and bake them on a baking sheet in a 350°F (177°C) oven for 10 minutes. They’ll be slightly crisp and ready to use in this recipe. No need to wait for them to cool before layering into the baking dish.

Use your favorite cheese here. I used a combination of freshly shredded mozzarella and smoked gouda. White cheddar, regular cheddar, or even pepper jack cheese. If using a strong cheese like feta cheese, I recommend combining it with another so the flavor isn’t overpowering.

A common ingredient in cheesy egg dishes, this spice adds a sharp kick and depth of flavor. I don’t recommend skipping it.

Use everything bagel seasoning as garnish on top of the dish. You can purchase it at some grocery stores or make it at home. If you don’t have any, don’t worry about it. Or if you only have poppy seeds, garlic flakes, and/or sesame seeds, just sprinkle the dish with one or all of those. To make it yourself, combine 1 Tablespoon poppy seeds, 1 Tablespoon sesame seeds, 1 and 1/2 teaspoons dried minced onion, 1 and 1/2 teaspoons dried garlic flakes, and 1 teaspoon coarse sea salt or flaky sea salt. You will have plenty leftover and it tastes great on pizza, potatoes, avocado toast, scrambled eggs, and focaccia.

Cream cheese used for cooking and baking are sold in 8-ounce bricks. You need 6 ounces (170g) for this recipe. If you don’t feel like having 2 ounces leftover, just cut up the whole brick for this dish. You won’t regret a little extra cream cheese!