Egg Bacon & Cheese Bagel Bake

by Sabrina Snyder

Published on Last updated

44 Comments

5 from 7 votes
8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.  A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning. I make this for make ahead breakfast meals, brunches and to snack on during the day like monkey bread bites.

As a kid growing up in LA, I used to love going to Western Bagel. They had the best bagels that were chewy but with a crispy crust. In high school as part of the student council, I loved bringing them to our monthly morning meetings. Bagels have been my favorite go to breakfast food for as long as I can remember.  A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.

Even now if I am eating one that isn’t filled with bacon and eggs, it is topped with cream cheese, sliced red onion, sliced tomato and salt. Just like my mom used to make. I even make my husband eat them like that too, because what could be better?! I will say though, I met my better half (and by better half I mean the coolest friend ever) who would eat them with tomatoes, cucumber and pepper. I used to joke that we were each others yin and yang even down to the bagels. Now I just need to convince her not to keep living in Chicago!

Sorry, I sometimes go off on tangents. We were discussing bagels! In college, I used to go visit New York on a regular basis because we had the inexpensive buses that would run from DC to NY. Every visit, as soon as we arrived, I would stop and get a bagel filled with eggs, cheese and bacon. This egg bake is my take on that amazing NY breakfast staple! (Psst, don’t think I didn’t ALSO get a bagel with onion, tomato and salt!).

Cook bacon on high heat, you want the color on the outside, the rest will bake through in the oven. A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning. Remove from pan, let cool and slice into chunks. Drain/wipe fat from pan if you would like to use butter to cook the eggs. If you want to cook them in bacon fat instead, drain all but about a tablespoon and heat the pan on medium high. Break 6 eggs into a bowl, add them to the pan and poke the yolks. A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.Stir a bit just to spread the yolks around a bit. Cook until just set and remove from pan. Spray either your cast iron skillet or 8×8 inch pan with cooking spray. Cut the bagels into chunks and toast at 375 degrees until slightly browned and crispy, about 7-9 minutes.
Whisk the rest of the eggs, milk, salt and pepper in a mixing bowl. Add toasted bagel chunks, eggs, bacon and cheese in layers to your pan. A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.Pour the egg mixture over it evenly. A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.
Bake for 45-50 minutes.
A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.

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Dinner, then Dessert

Egg Bacon & Cheese Bagel Bake

A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning. I make this for make ahead breakfast meals, brunches and to snack on during the day like monkey bread bites.
Yield 8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Author Sabrina Snyder
A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.
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Ingredients
 

  • 12 eggs , divided
  • 1 tablespoon butter (optional)
  • 2 cups milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 16 oz bacon (since I was a kid, I use and LOVE Farmer John)
  • 2 cups cheddar cheese (I put a half a pound in chunks in my food processor and it gave me perfect little bits)
  • 8 large bagels

Instructions

  • Cook bacon on high heat, you want the color on the outside, the rest will bake through in the oven.
  • Remove from pan, let cool and slice into chunks.
  • Drain/wipe fat from pan if you would like to use butter to cook the eggs. If you want to cook them in bacon fat instead, drain all but about a tablespoon and heat the pan on medium high.
  • Break 6 eggs into a bowl, add them to the pan and poke the yolks.
  • Stir a bit just to spread the yolks around a bit.
  • Cook until just set and remove from pan.
  • Spray either your cast iron skillet or 8x8 inch pan with cooking spray.
  • Cut the bagels into chunks and toast at 375 degrees until slightly browned and crispy, about 7-9 minutes.
  • Whisk the rest of the eggs, milk, salt and pepper in a mixing bowl.
  • Add toasted bagel chunks, eggs, bacon and cheese in layers to your pan.
  • Pour the egg mixture over it evenly.
  • Bake for 45-50 minutes.

Nutrition

Calories: 783kcal | Carbohydrates: 60g | Protein: 35g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 322mg | Sodium: 1679mg | Potassium: 417mg | Fiber: 2g | Sugar: 3g | Vitamin A: 805IU | Calcium: 331mg | Iron: 3mg

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A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.

A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.
A quick and easy egg bake casserole with all the flavors and textures of a egg, bacon and cheese bagel sandwich. You can even make it ahead, the night before and just bake it off in the morning.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. This looks absolutely amazing and i cant wait to try it! Bacon is one of the 4 main food groups in my house so I know it will go over well!

    Reply

  5. Oh wow! This looks like a great brunch dish. Though, in my opinion, breakfast foods can be served at any time of the day :).

    Reply

  6. I have seen a lot of breakfast dishes but this is a first for this one. So original. Now i don’t even have to toast a bagel to go with my eggs.

    Reply

  13. My husband and I were just talking today about how bacon, egg, and cheese bagels are delicious! We’ll have to try this baked version!

    Reply

  16. We need to make this for breakfast! This looks so good! We love everything in there! Of course anything with bacon is AWESOME!! YUM!

    Reply

        1. Sure! I think sausage (whatever protein you choose) would be a bit hit because of the fat content. If you use a lean meat it could get tough during the cooking process.

          Reply