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.com | @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.com | @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.com | @wellplated

More Breakfast Casserole Recipes

Everything Bagel Breakfast Casserole

4.54 from 13 votes
Everything Bagel and Cream Cheese Breakfast Casserole. Easy make-ahead breakfast recipe that’s perfect for a crowd!

Prep: 10 mins
Cook: 55 mins

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 wellplated.com 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!

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  1. This is the most creative thing I’ve seen in a while! I’ve heard of bread casseroles, but never with bagels!! And everything bagels, to boot! It looks amazing, Erin! :)

  2. I agree with Sarah!! This is a total game-changer! :) The perfect dish for a brunch or breakfast party!

  3. I’m thinking that it would be a good make-ahead dinner for those especially busy days we all end up encountering during the holidays. And we always have bagels because when Panera has them for $6.99 a bakers dozen on Tuesdays, I’m there whenever I’m running low. Will definitely be making this sometime soon.

  4. This sounds like it would be worth trying, although I never have any leftover bagels (because I don’t buy or use bagels).   Since I’m feeding only two of us, I would bake it and then freeze most of it.  I can’t deal with more than three days in a week of the same breakfast…

  5. That is such a wonderful way of using a bagel. Love the inspiration of new ideas, instead of just having bagels and cream cheese (:

  6. I halved this and made it for my husband and I for our Christmas morning (just the two of us), and it was really good. He had seconds, and he usually doesn’t eat breakfast at all. I will definitely make this again!!5 stars

    1. Amanda, I am so excited to hear that! Thank you so much for trying the recipe and letting me know how it came out for you.

  7. This recipe is so good… I’ve been eating the leftovers for lunch the past couple days. I plan on making this with green chile bagels and chorizo next time! Thanks for sharing!5 stars

    1. Hi Niki! I’m so glad you’re enjoying the recipe! Green chile and chorizo sounds AMAZING. Thanks so much for taking the time to report back and leave this nice review!

  8. Hi Erin,
    I made this for my bf & I and we absolutely loved it! I sauteed onion & broccoli in the bacon grease drippings and added them into the casserole as well. Just so good! So excited to try other variations!
    Thanks for such a fabulous and adaptable recipe!

    1. The sautéed onion and broccoli sound like delicious additions, Alannah! Thank you so much for reporting back and sharing your tweaks! I’m so glad to hear you enjoyed the recipe.

  9. Hi Erin. I’m excited to make this for my family. Can you tell me how many servings this recipe makes? Thank you!

  10. YUM – can’t wait to make this. If you make ahead and freeze, how long does it take to reheat??? Thanks!

    1. Hi! It’ll probably take about a half hour to warm up if it has been thawed overnight in the fridge. I hope you love it!

  11. I made this for dinner last night only because I had everything bagels I had forgotten about in the bread drawer and I was determined not to let them go to waste (again – smile) … to be honest I didn’t really have high hopes for it because I had made something somewhat similar before and it wasn’t a huge hit. An uplifting positive review so far, huh? Seriously, what I found in this recipe was a hidden little gem that I will be making over and over again. I would have taken a picture of it but by the time I thought of it my hungry husband had attacked it to the point of looking like a herd of elephants had trampled through the baking dish. Btw, listen to the tip about NOT skipping the cream cheese! My husband (thinks) he hates cream cheese, it was his favorite part.5 stars

    1. HOORAY Stacy, I’m so glad to hear this recipe was a hit for you! Thank you so much for taking the time to leave this stellar review. :)

  12. I’m thinking about trying this for Easter with smoked salmon instead of breakfast meat. Thoughts? 

  13. I made this for Mother’s Day brunch, and everyone seemed to enjoy it. I used bacon instead of ham, but didn’t change anything else. I feel like it could be 4, or even 5 stars but mine was a bit dry. And that may be because I didn’t the best quality bagels. And, I believe the writer made a point of urging people to use freshly grated cheese. In my laziness, I chose to disregard that very wise tip. Next time, I’ll grate it!!4 stars

    1. Maureen, I’m happy to hear the casserole was a hit at brunch! Thanks so much for giving it a try and taking the time to review!

  14. Yuck!  I think that the ingredients are off 6 bagels are way too much bread for only an 8 egg mixture. Mine was too dry and bland….even the cream cheese seemed off and didn’t add the creaminess I expected. Not making agai …also, no one ate more than a couple of bites disappointing !1 star

    1. Hi Carol, I’m sorry to hear the recipe wasn’t to your taste. Others have made it and loved it, but I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!

  15. Made this today. I had 5 bagels instead of 6, and I didn’t add any meat to the mixture. Instead, I served it with smoked salmon. Very tasty! And extremely filling. I’m hoping it can microwave from frozen, so I can take it to work too.4 stars

    1. Larissa, I am so pleased to hear that you enjoyed this and the smoked salmon sounds AMAZING! Enjoy the leftovers too!

  16. I want to give this a try! I love the bread casseroles but Everything Bagels are my favorite. I did find a jar of “Everything BUT the Bagels” at our Trader Joes awhile back – I think I would sprinkle some of that on top also. Thanks

  17. 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

  18. 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!

  19. 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!

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

  21. 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