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Overnight Everything Bagel Breakfast Casserole

Prepare for a delightful morning meal with our Overnight Everything Bagel Breakfast Casserole. Layers of flavorful everything bagels, savory eggs, cream cheese, and your favorite toppings come together effortlessly overnight for a delicious start to your day. Simply assemble, refrigerate, and bake for a satisfying breakfast the whole family will love.
5 from 2 votes
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 10 people
Calories 720 kcal

Equipment

  • 1 pan
  • 1 tongs
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 large bowl
  • 1 medium bowl
  • 1 whisk
  • 1 1 cup measure
  • 1 measuring spoons
  • 1 9 x 13 baking dish
  • 1 aluminum foil sheet

Ingredients
  

  • 1 lb. breakfast sausage or 1 lb. crispy bacon
  • 2 Tbsp unsalted butter divided
  • 1 onion thinly sliced
  • 1 10 oz. pkg. frozen spinach thawed and squeezed dry
  • 3 everything bagels halved and cut into bite-size chunks (day old is best)
  • 2 tomatoes chopped
  • 1/4 cup fresh rosemary
  • 1 cup Parmesan cheese finely grated
  • 1 1/2 cups Gruyere or Swiss cheese grated and divided
  • 1 1/2 cups Cheddar Cheese grated and divided
  • 2 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 8 eggs large
  • 2 cups milk or almond milk
  • 1 cup half and half
  • 2 Tbsp Dijon mustard I like Trader Joe's whole grain Dijon mustard.
  • 1/4 tsp cayenne pepper
  • 3 shakes Everything But the Bagel Seasoning
  • 8 oz. cream cheese cut into small pieces

Instructions
 

  • Cook the breakfast sausage over medium heat or until brown and cooked through. (About 10 minutes) Once cooked, cut the sausage into bite size pieces and toss into a large bowl.
  • In the same skillet, melt the butter over medium heat. Add the onion slices and cook till gold and translucent. (About 8 minutes)
  • To the sausage in the large bowl, add the sauteed onions, spinach, bagel chunks, tomatoes, rosemary, Parmesan cheese, 1 cup Gruyere, I cup Cheddar, 1 teaspoon salt, 1/2 teaspoon black pepper, and 3 shakes of Everything But the Bagel Seasoning. Toss everything together using your hands. (You can use a spoon but it is so much more fun with your hands!)
  • In a medium mixing bowl, whisk together the eggs, milk, half and half, Dijon mustard, cayenne pepper, the remaining 1 teaspoon salt, and the remaining 1/2 teaspoon black pepper.
  • Coat the bottom and sides of a 9 x 13 baking dish with 1 tablespoon of butter. Transfer the bagel mixture to the baking dish and spread it out evenly.
  • Pour the egg mixture over the bagel mixture. Once all the liquid is in the dish, press down on the bagel pieces with your hand so they are covered with the egg mixture. (It's ok if they poke out as long as they have soaked up some of the liquid.)
  • Tuck the cream cheese pieces evenly throughout the top of the bagel mixture. (These will be peeking out too!) Cover with aluminum foil and refrigerate for at least 2 hours and up to 12 hours. The longer everything soaks, the better!
  • Preheat the oven to 400 degrees with the oven rack set in the middle. Uncover the casserole and sprinkle 1/2 shredded Gruyere and 1/2 shredded Cheddar. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 50-60 minutes or until the top is golden brown and the center is set.
Keyword Everything Bagel Casserole