Bagel, Egg, and Cream Cheese Breakfast Casserole
The flavors of a classic New York breakfast get baked together in this bagel, egg, and cream cheese breakfast casserole. Prepare it the night before and throw it in the oven in the morning for an easy and hearty breakfast!
Yield: 8 servings
  • 8 cups bagels cut into 1-inch cubes (about 1½ lb)
  • 8 oz cream cheese, chilled and cut into irregular small bits
  • ½ red onion, halved lengthwise and thinly sliced
  • 10 oz cherry tomatoes, quartered
  • 8 large eggs
  • 2⅓ cups milk
  • 1 tsp kosher salt
  • freshly ground black pepper
  • capers and lox, for serving
  1. The night before you want to bake this, spread a third of the bagel pieces in a 9x13-inch baking pan. Top with a third of the cream cheese chunks and a third of the red onion and cherry tomatoes. Repeat with two more alternating layers.
  2. In a separate bowl, whisk together the eggs, milk, salt, and black pepper. Pour over the bagel mixture. Cover with plastic wrap and refrigerate overnight.
  3. The next morning, heat oven to 350F. Remove the plastic wrap from the baking pan and bake until golden brown and cooked through, about 1 to 1¼ hours. Let rest for 10 minutes before serving.
  4. Cut into large squares and serve topped with capers and lox.
Recipe by Joanne Eats Well With Others at