Bagel Casserole

Bagel and Vegetable Casserole


  • 3-4 bagels, chopped

  • 1 1/2 c. shredded sharp white cheddar

  • 1 1/2 c. halved cherry tomatoes

  • 8 oz. cream cheese, cut into 1/2″ cubes

  • 1/2 red onion, thinly sliced

  • 8 large eggs

  • 2 1/2 c. milk

  • 3 green onions, sliced

  • kosher salt

  • Freshly ground black pepper


  • Preheat oven to 350°. Take a large baking dish ad spray with cooking spray. Put there about half of bagel pieces, cheddar, tomatoes, cream cheese, and red onions. Repeat to create layers.
  • Whisk together eggs, milk and most of the green onions (reserve some for garnishing later) in a large bowl.. Season mixture with salt, pepper and cayenne. Pour egg mixture over bagel mixture in the pan.
  • Cover with foil and bake for 45 minutes. Take off foil and bake until the bagels are golden and the eggs are cooked through, about 10 more minutes.
  • Garnish with more green onions. Serve warm.




Prep time

1 hour 30 minutes

Cooking time

15 minutes

Bagel Casserole