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Double Bacon Bagel Egg Casserole

Betty Crocker Kitchens
Updated Sep 20, 2016
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This delicious savory breakfast bake is reminiscent of your favorite loaded bagel topped with all sorts of bacony goodness and indulgent pockets of cream cheese.

Double Bacon Bagel Egg Casserole

  • Prep Time 25 min
  • Total 1 hr 35 min
  • Servings 8
  • Ingredients 11
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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

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Layer with half of the bagels, 1/2 cup of the shredded cheese, 1/2 cup of the green onions, the tomatoes, Canadian bacon, 3/4 cup of the bacon and remaining bagels. Add chunks of cream cheese on top of bagels.
  • Step 
    2
    In large bowl, beat eggs and milk with whisk; beat in salt and pepper. Pour over bagel mixture, pressing down slightly. Sprinkle with remaining 1/2 cup shredded cheese.
  • Step 
    3
    Bake 45 minutes; top with remaining bacon. Bake about 10 minutes or until golden brown and center is just set. Let stand 15 minutes; top with remaining sliced green onions before serving.

Nutrition

400 Calories
25g Total Fat
23g Protein
21g Total Carbohydrate
6g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Cooking bacon ahead of time helps speed up prep time.
  • tip 2
    Assemble, cover and refrigerate this bake the night before so it’s ready to uncover and pop in the oven in the morning. You may need to add an additional 5 to 10 minutes to bake time.
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