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Double Bacon Bagel Egg Casserole
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Prep Time:
25 minutes
Total Time:
1 hour 35 minutes
Savory breakfast bake with bacon, cream cheese pockets, inspired by loaded bagel.
Ingredients:
  • 6 cups cubed (1-inch) everything bagels
  • 1 cup shredded Italian cheese blend (4 oz)
  • 3/4 cup sliced green onions
  • 1 cup chopped seeded plum (Roma) tomatoes (about 3 tomatoes)
  • 1/2 cup chopped Canadian bacon
  • 1 cup chopped cooked bacon
  • 8 oz cream cheese, cut into 1/4-inch chunks
  • 10 eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions:
  • Preheat oven to 350°F. Grease a 13x9-inch (3-quart) baking dish. Arrange half of the bagels, 1/2 cup shredded cheese, 1/2 cup green onions, tomatoes, Canadian bacon, 3/4 cup bacon, and remaining bagels in layers. Place chunks of cream cheese over the bagels.
  • In a large bowl, whisk together eggs, milk, salt, and pepper until combined. Pour the mixture over the bagels, gently pressing down. Sprinkle with the remaining 1/2 cup of shredded cheese.
  • Bake for 45 minutes, then sprinkle the remaining bacon on top. Continue baking for about 10 minutes until golden brown with a just-set center. Allow to stand for 15 minutes, then garnish with the remaining sliced green onions before serving.

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