This recipe was born out of a serious, New York-style bagel obsession and a deep-seated hatred for waste. Every Sunday, we’d get a baker’s dozen, and by Wednesday, there’d always be a few stragglers going stiff. My “Aha!” moment was realizing that a bagel—with its chewy, dense crumb and perfect seasoning vehicle—was the ultimate candidate for a savory breakfast bake. This isn’t just bread pudding with a new name. This is a hearty, satisfying, everything-you-love-about-a-bagel-and-schmear experience, all in one glorious, scoopable pan. It’s the recipe my city-slicker cousin begged me for after her first bite.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 mins | 45-50 mins | 1 hr 5 mins (+resting time) | 6-8 people | Easy |
Why You’ll Love This Recipe
- It captures the iconic “everything bagel” flavor in every single bite—oniony, garlicky, sesame-seedy perfection.
- It’s incredibly hearty and filling, the kind of breakfast that will keep you going until dinner.
- You can use any type of bagel you have on hand, making it a fantastic and flexible clean-out-the-pantry meal.
Grab These
- The Bagel Base:
- 4-5 everything bagels, cut into 1-inch cubes (about 8-9 cups) – day-old is perfect!
- The Savory Bits:
- 8 oz bacon, cooked until crisp and crumbled (or 1 cup diced ham)
- 1/2 cup finely diced yellow onion
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, cut into very small cubes
- The Custard:
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon everything bagel seasoning, plus more for topping
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- (Go easy on the salt, as the bagels, seasoning, and bacon are already salty)
Let’s Make It
Start by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread your bagel cubes in an even layer in the dish. They should fill it up nicely. Now, in a medium bowl, toss together the crumbled bacon, diced onion, and shredded cheddar. Scatter this mixture evenly over the bagel cubes. Then, dot the top with all those little cubes of cream cheese. They’re like hidden treasure.
In that same bowl (why dirty another?), whisk the eggs until smooth. Whisk in the milk, cream, the tablespoon of everything bagel seasoning, garlic powder, and pepper. Now, this is crucial: slowly pour the custard over the entire casserole, trying to moisten every single bagel cube. You’ll need to press them down gently with your hands or a spatula to help them submerge. Bagels are denser than bread, so they need a little more encouragement.
Let this sit for at least 15-20 minutes on the counter, pressing down occasionally. If you have the time, covering and refrigerating it for a few hours or overnight is even better. This soaking step is non-negotiable for a creamy, not dry, result.
Right before baking, sprinkle the top with an extra pinch of everything bagel seasoning for that classic look. Bake for 45-50 minutes, or until the center is fully set, the top is a deep, golden brown, and the edges are bubbly. If the top is browning too quickly, you can tent it loosely with foil for the last 15 minutes. Let it rest for a good 10 minutes before you cut into it. It needs time to firm up.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 550 kcal |
| Protein | 24g |
| Carbohydrates | 35g |
| Fat | 34g |
| Fiber | 2g |
| Sugar | 8g |
| Note: Values are estimates |
Variations & Add-Ins
- Lox & Dill Delight: Omit the bacon. After baking, top with 4 oz of chopped smoked salmon (lox), a handful of fresh dill, and a dollop of sour cream or Greek yogurt.
- Veggie-Packed: Sauté 1 cup of sliced mushrooms and 1/2 a diced red bell pepper with the onion until soft before adding.
- Different Bagel, Different Vibe: This works wonderfully with plain, sesame, or onion bagels too! Just adjust the extra seasonings to your taste.
Serving Ideas
I serve this straight from the dish with a big spoon. It’s a complete meal in itself, but I love it with a simple, vinegary tomato and cucumber salad to cut through the richness. For the full New York deli experience, put out little bowls of extra cream cheese, sliced red onion, and capers for people to add on top.
Storage & Reheating
Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 350°F until warmed through to maintain the best texture. The microwave works, but can make it a bit rubbery.
My Two Cents
The single biggest mistake you can make with this casserole is not letting the bagels soak long enough. I learned this the hard way with a dry, sad first attempt. Bagels are much denser than bread and need that time to fully absorb the custard. Patience is your secret ingredient here.
You Asked, I’m Answering
“Can I make this vegetarian?”
Absolutely! Just skip the bacon. I’d add a tablespoon of olive oil to the sautéed onions to compensate for the lost fat, and maybe throw in some sun-dried tomatoes for a savory punch.
“It seems too salty.”
You’re right to be cautious! The bagels, seasoning, and bacon are all salty. That’s why I don’t add extra salt to the custard. Always taste your bagel first—if it’s very salty, you can reduce the added everything bagel seasoning to 2 teaspoons.
“Can I use low-fat milk and cream cheese?”
You can, but the texture and richness will suffer. The fat is what makes this feel indulgent and creamy. I’ve found that using at least 2% milk and full-fat cream cheese is the line I won’t cross for the best flavor and texture.