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Over the years, my mom has gone from hosting her three daughters in our three-bedroom ranch home for the holidays to hosting her three daughters, their three significant others, one dog, and one baby. It’s a full house, and everyone has an appetite. To feed the hungry hoards, she always has hearty, make-ahead recipes like this Everything Bagel Breakfast Casserole at the ready.

Everything Bagel and Cream Cheese Breakfast Casserole. Easy make-ahead breakfast recipe that’s perfect for a crowd!

Fluffy pieces of everything bagel soaked in a French toast-like egg batter, tossed with ham and cheddar, then dotted with cream cheese, this golden breakfast bake is the stuff of lazy weekend mornings. It’s comforting, sized to feed a crowd, and because it can be assembled in advance, it’s perfect for entertaining friends…or your mooching adult children and their significant others.

Overnight Everything Bagel Breakfast Casserole with Cream Cheese. Recipe at | @wellplated

The day-after-Christmas breakfast casserole has become an annual tradition in our home. Every year, my mom tries a new recipe, and this year, I’m making a pitch for this everything bagel version.

While I’ve long been a fan of the sweet side of breakfast casseroles—I’d much rather pop this Blueberry Coconut French Toast Bake into the oven than stand at the stove and flip individual slices—this everything bagel breakfast casserole was my first foray into the savory breakfast casserole realm. I’m a fan! (Update: I’ve since taken another delicious foray into savory casserole land with this Crockpot Egg Casserole!) While I love a good maple-syrup-soaked French toast casserole as much as the next sane individual, the subsequent sugar crash is not as enticing. This everything bagel breakfast casserole kept me full and happy all afternoon long.

Whether you are looking for a way to use up extra holiday ham or leftover bagels from your last baker’s dozen, or to entertain a full house of your own, this everything bagel breakfast casserole offers big flavor, quick prep, and make-ahead flexibility.

Savory Everything Bagel Cream Cheese Breakfast Casserole. Recipe at | @wellplated

Recipe Adaptations

The recipe is delicious as written, but here are a few ideas for how to adapt it to your preferences or other ingredients you might have on hand:

  • Everything Bagel Breakfast Casserole with Bacon. Swap the ham for cooked and crumbled bacon. Crumbled sausage (or all three) would also be delicious.
  • Bagel Breakfast Casserole. Replace the everything bagels with sesame, sourdough, or a combination of flavors.
  • Everything Bagel Breakfast Casserole with Veggies. Fold in sautéed veggies, either for extra flavor or to make the breakfast casserole vegetarian (you could also try this Vegetarian Breakfast Casserole).

My biggest tip: Don’t skip the shredded cheese, and especially don’t skip the cream cheese. Its creamy texture against the lightly crispy top of the breakfast casserole is nothing short of marvelous.

Make Ahead and Storage Tips

  • To Make Ahead. Casserole can be assembled and stored in the refrigerator up to 1 day in advance.
  • To Store. Place leftover casserole in an airtight storage container in the refrigerator for up to 3 days.
  • To Freeze. Fully bake the casserole, then let cool and cover tightly. When ready to bake, let thaw overnight in the refrigerator, then reheat, covered, in a 350 degree F oven.

Everything Bagel Breakfast Casserole with Cream Cheese. Easy overnight breakfast bake. Add sausage, ham, or any other ingredients you love! Recipe at | @wellplated

More Breakfast Casserole Recipes

Everything Bagel Breakfast Casserole

4.70 from 26 votes
Everything Bagel and Cream Cheese Breakfast Casserole. Easy make-ahead breakfast recipe that’s perfect for a crowd!

Prep: 10 minutes
Cook: 55 minutes

Servings: 10 servings


  • 6 leftover everything bagels halved horizontally and cut or torn into bite-sized pieces (see notes if your bagels are fresh or very soft)
  • 6 ounces cooked ham bacon, or sausage, cut or crumbled into small pieces
  • 3/4 cup freshly grated sharp cheddar cheese divided
  • 8 large eggs
  • 2 1/2 cups milk
  • 1 teaspoon ground mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh chives plus additional for sprinkling on top
  • 8 ounces reduced-fat cream cheese or regular cream cheese; do not use fat free


  • Lightly coat a 9x13-inch or similarly sized casserole dish with baking spray. Scatter the bagel pieces into the bottom of the dish. Scatter the ham (or bacon or sausage) over the top of the bagels. Sprinkle with 1/2 cup cheese.
  • In a large bowl, combine the eggs, milk, mustard, salt, and pepper until smooth. Pour the egg mixture over the bagels, then lightly press down on the bagels so that they absorb some of the egg. Cut the cream cheese into small pieces, then dot the pieces on top. Sprinkle on the 2 tablespoons fresh chives and remaining 1/4 cup cheese. Cover the casserole tightly with plastic or foil and refrigerate for 2 hours or overnight.
  • When ready to bake, remove the casserole from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Tent the casserole with foil and bake, covered, for 40 minutes. Remove from the oven, uncover, then return to the oven and continue baking until golden at the edges and set in the center, about 15-20 additional minutes. Let stand at room temperature for 10 minutes. Serve warm.


  • If your bagels are fresh or very soft, toast them in the oven first to dry them out and help them absorb the custard: Place two racks in the upper and lower thirds of your oven and preheat the oven to 300 degrees F. Spread the bagel pieces out in a single layer on two large baking sheets. Bake for 15 minutes, until browned and crisp. Use in the recipe as directed.
  • Casserole can be assembled and stored in the refrigerator up to 1 day in advance.
  • To freeze: Fully bake the casserole, then let cool and cover tightly. When ready to bake, let thaw overnight in the refrigerator, then reheat, covered, in a 350 degree F oven.


Serving: 1servingCalories: 383kcalCarbohydrates: 32gProtein: 20gFat: 18gSaturated Fat: 8gCholesterol: 189mgSodium: 733mgFiber: 4gSugar: 9g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. This was delicious! I used sausage, because I had it on hand! The only thing I added was a sprinkle of everything bagel seasoning on the top! (My cream cheese hating husband loved it, too!)5 stars

  2. Thanks for sharing! Love the combinations of food used in this recipe. Feeding a 16 year old boy who likes to eat a big breakfast every day and this is delicious!5 stars

    1. Hi Sydney, I suggest letting the pieces thaw overnight in the refrigerator first. Then, you can reheat the casserole in the oven at 350 degrees F until warm, or you can rewarm the pieces in the microwave. I hope you enjoyed the recipe!

  3. Can’t wait to try this – quick question; I cook my bacon in the oven on a rack instead of frying it. If I pre-cook the bacon beforehand, will it get burnt/too crispy if baked again in the oven as a part of this casserole? Thanks!5 stars

    1. Great question Sam!! If it is already pretty crispy, I’d add the bacon in the last 5 or so minutes of cooking instead. I hope you love it!

  4. oh my WORD this stuff is amazing! we ate it with maple syrup. highly recommended. thanks for the scrumptious recipe!5 stars

  5. Great Overall Flavor! My DIL thinks it’s my second best breakfast casserole—ties with a Chili Relleno breakfast casserole that I make. High ratings for flavor, texture and seasoning! I could not believe the transformation of the toasted bagel pieces from super crunchy to soft and flavorful!!! I added baby spinach, small spots of salsa and provolone cheese over the bagel pieces, cooked Italian sausage and egg custard mix (mixed in a Artichoke, Spinach & Parmesan dip)! Yum—yum! Thanks and Happy New Year! 🎊5 stars

  6. Hello, Erin! 🙂 My name is Laurie and I just came across your Everything Bagel Breakfast Recipe. It looks SO *DELICIOUS*!! 😋❤️
    I just have a a question or two for You, though! Lol I was going to make it for My Boyfriend, Mark on Christmas morning and he doesn’t eat eggs. Can I use Flax eggs in the recipe instead? And, I’m Lactose Intolerant, So I’m going to use Cashew milk in it. It should work just fine, right? If I make it up the night before and let it set up in fridge, the milk will soak up into bagels and cook just fine in the oven I think.🙂 And, I didn’t see the pan size to cook it in? Can I make it in a smaller pan, like half the size of a 9×13 pan? My boyfriend & I don’t have much freezer space! Lol
    Thank You for *ALL* your help!! And, I look forward to reading MORE of Your *DELICIOUS* Recipes!!😋❤️

    1. Hi Laurie! Cashew milk is fine, but for egg bakes like this one, I am afraid you really do need actual eggs. Flax eggs work in baking, but not for french-toast style bakes (this is like a savory French toast bake). It’s a 9×13 pan and would be fine to half in an 8×8. Sorry I can’t give you better news about the eggs. Thanks for your kind note and Merry Christmas to you!

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