Everything Bagel Breakfast Casserole

• 12 large eggs
• 2 cups shredded cheddar cheese
• 1 cup diced ham
• 1 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/4 cup everything bagel seasoning
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 loaf day-old baguette, cubed
• 2 tablespoons unsalted butter
• 2 green onions, sliced
• Optional: 2 tablespoons sesame seeds

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, whisk together eggs, milk, garlic powder, black pepper, and salt.
3. 3 Stir in cheddar cheese, ham, red bell pepper, red onion, and 3 tablespoons of everything bagel seasoning.
4. 4 Toss cubed baguette with melted butter and remaining everything bagel seasoning until evenly coated.
5. 5 Layer half the bread in a greased 9x13 inch baking dish.
6. 6 Pour half the egg mixture over the bread.
7. 7 Add another layer of bread, then pour the remaining egg mixture on top.
8. 8 Bake uncovered for 45 minutes or until set and golden.
9. 9 Garnish with green onions and optional sesame seeds before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk

Variations

• Add spinach or diced tomatoes for extra veggies.
• Use smoked salmon instead of ham for a lox-inspired twist.

Substitutions

• Use milk alternatives like almond or oat milk for a dairy-free option.
• Substitute cheddar cheese with your favorite melting cheese.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• Make ahead by assembling the casserole up to a day in advance and refrigerating before baking.
• For a vegetarian option, substitute diced ham with sautéed mushrooms or additional vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with fresh fruit salad.
• Pair with crispy bacon or sausage links on the side.

FAQ