This savory breakfast casserole with bagels and creamy baked eggs can be refrigerated and baked right before your next brunch. Add whipped scallion cream cheese (so easy to make at home!), lox and capers for a fun twist on a bagel breakfast.
Brunch season has arrived! I love this time of year when there are so many excuses to slow down on a weekend morning and fill a table with items that bridge the gap between breakfast and lunch. Easter, Mother’s Day, Father’s Day, bridal showers and (at our house) a whole bunch of spring birthdays that all lend themselves to something fun that can be servedbuffet-style and enjoyed throughout the morning.
Casserole-style dishes like this one are so low maintenance that you almost feel like you’re cheating when you slide them into the oven.
This breakfast bake has been a perfect sleepy weekend morning breakfast for us over the last few very rainy weeks.
It’s rained so much in Kansas City this spring that I’ve been joking we might need to build an ark. Our little spring patio garden will hopefully grow like crazy if the sun ever shines on it again.
Use Those Day-Old Bagels
Perhaps the best thing about this Bagel and Egg Breakfast Bake is that it practically begs for day-old bagels that will hold up against the liquids they soak in before baking. A couple hours or an overnight rest is enough for the bagels to soak up liquid and turn creamy and rich.
Grab a dozen bagels first thing Saturday morning and enjoy a few fresh. Slice the extras up late on Saturday evening and put together this quick casserole.
No one gets excited about a day old bagel all on its own.
But a day old bagel dressed up into a pretty dish, drenched in egg custard and baked until golden? Irresistible.
Like most breakfast bakes, this one lends itself to variations. A version with cheddar cheese and browned sausage would be delicious – an imitation of my favorite bagel breakfast sandwich. Add bell peppers and bacon for another savory version. Use cinnamon raisin bagels and add a tablespoon of sugar to the custard for a sweeter option.
For me, when we tested this recipe, the bagel and lox combination hit the spot. The casserole is soft inside and golden brown and crisp on the top.
Whipping cream cheese with sliced scallions makes it light and fluffy – a savory topping that totally completes this quick dish.
- 4 large Bagels (any savory type; preferably day-old), sliced into rounds
- 1 cup Mix-ins (see notes below)
- 8 Eggs
- 1½ cups Milk
- ¾ cup Whipping Cream
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ cup chopped Chives, divided
- Lox, for serving (opt)
- Capers, for serving (opt)
- 8 oz Cream Cheese
- 2 Scallions / Green Onions, thinly sliced
- Spray an 8" x 8" baking dish with nonstick cooking spray or brush it with oil.
- Place bagel slices in the dish. Add any mix-ins and toss to combine.
- In a mixing bowl, whisk together eggs, milk, salt, black pepper and half the sliced chives. Pour liquids over the bagel slices. Press down gently on the bagels to fully soak in liquids.
- Refrigerate casserole, covered, for at least 1 hour or overnight.
- When ready to bake, preheat oven to 350 degrees F. Bake casserole until eggs are set, about 1 hour. If the top of the casserole starts to turn dark brown, cover the top loosely with foil until it finishes baking.
- While casserole bakes, combine cream cheese and scallions. Beat with a mixer (or use a stand mixer) until light and fluffy.
- Let cool for 5 minutes before slicing.
- Serve casserole with lox, capers and whipped scallion cream cheese on the side.
If you'd prefer a sweet version, use plain or sweet bagels. Add 1 Tbsp of sugar to the egg / milk / whipping cream mixture.
If you’ve been following us on Instagram, you may have noticed that we’re in quite a bagel mood over here. Molly and Clara discovered the Birthday Cake Schmear (complete with sprinkles) at Meshuggah Bagels last weekend and it was love at first bite. As demonstrated by this look on Molly’s face.