This Everything Bagel Breakfast Casserole is a crowd-pleasing brunch bake layered with golden sausage, jammy tomatoes, soft cream cheese, and crispy bagel pieces. It’s everything you love about a deli breakfast—savory, creamy, satisfying—baked into a comforting one-pan dish. Serve it warm with a side of greens or fresh fruit for a complete weekend brunch.

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Table of Contents

• Ingredients
  
• How to make a breakfast casserole with everything bagels
  
• Tips for success
  
• FAQ
  

Ingredients

• 6 everything bagels (about 450g), cut into 1-inch pieces
  
• 1 tablespoon vegetable oil
  
• 350g breakfast sausages
  
• ½ red onion, sliced
  
• 2 cloves garlic, minced
  
• 1 cup grape tomatoes, halved
  
• 8 eggs
  
• 1½ cups 10% cream
  
• ½ teaspoon cayenne pepper
  
• 1 teaspoon onion powder
  
• Salt and pepper
  
• 250g block cream cheese, cold and cut into small pieces
  
• 3 tablespoons thinly sliced chives
  
• 2 tablespoons everything bagel seasoning
  

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How to make a breakfast casserole with everything bagels

1. Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
   
2. Spread the bagel pieces on a baking sheet and bake for 10 minutes to dry them out slightly. (Alternatively, use day-old or stale bagels.) Remove from oven and let cool.
   
3. In a skillet over medium heat, add the oil and breakfast sausages. Cook for 10–12 minutes until browned and fully cooked. Transfer to a cutting board, let cool slightly, then slice into ½-inch pieces.
   
4. In the same skillet, add the red onion. Cook for 5 minutes until softened. Stir in garlic and grape tomatoes and cook for 3 more minutes. Remove from heat.
   
5. In a large bowl, whisk together the eggs, cream, cayenne pepper, onion powder, salt, and pepper.
   
6. Assemble the casserole on the sheet pan:
   
   • Top the bagels with the onion and tomato mixture.
     
   • Scatter the sausage overtop.
     
   • Sprinkle the everything bagel seasoning and dot with cream cheese pieces.
     
   • Add the sliced chives.
     
7. Use a large bench scraper or spatula to transfer the mixture to the prepared casserole dish.
   
8. Pour the egg mixture evenly over the bagels. Gently press the bagels down to ensure they soak up the custard.
   
9. Bake on the middle rack for 1 hour, or until the eggs are set in the centre. Let cool for 10 minutes before serving.
   

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Tips for success

• Don’t skip drying the bagels—this helps them absorb the egg mixture without turning soggy.
  
• Use cold cream cheese for easier slicing and dotting.
  
• The casserole can be assembled the night before and baked in the morning.
  

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FAQ

Can I use a different type of bagel?
Yes, plain, sesame, or onion bagels will also work well.

Can I use bacon instead of sausage?
Absolutely. Use about 6–8 slices, cooked and crumbled.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.

Can I freeze this?
Yes, freeze portions tightly wrapped for up to 1 month. Thaw overnight in the fridge and reheat before serving.

Everything Bagel Breakfast Casserole

Print Recipe

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5 from 2 reviews

• Author: Andrea Buckett

Ingredients

• 6 (450g) everything bagels, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 350g breakfast sausages
• ½ red onion, sliced
• 2 cloves garlic, minced
• 1 cup, halved grape tomatoes
• 8 eggs
• 1 ½ cups 10% cream
• ½  teaspoon cayenne pepper
• 1 teaspoon onion powder
• 250g block cream cheese, cold, cut into small pieces.
• 3 tablespoons thinly sliced chives
• 2 tablespoons everything bagel seasoning

Instructions

Preheat oven to 350°F Spray a 9×13-inch casserole dish with nonstick cooking spray

1. Add the bagel pieces to a large sheet pan in one even layer. Bake for 10 minutes to dry the bagels out slightly. Alternatively, use stale bagels. Remove the bagels from the oven and set them aside, on the baking sheet to cool.
2. Place a skillet over medium heat and add the vegetable oil. Once the oil is hot add the sausage links and fry for about 10-12 minutes until golden brown and cooked through. Transfer the sausage to a cutting board to cool. Cut the sausage into ½-inch pieces.
3. Add the red onion to the skillet and cook for about 5 minutes, until soft. Stir in the garlic and cherry tomatoes and cook for another 3 minutes. Turn off the heat. Set the skillet aside to cool slightly.
4. Whisk together the eggs, cream and cayenne pepper. Season with salt and pepper.
5. To the bagels, on the baking sheet, scatter the onion and tomato mixture evenly over the bagels. Scatter the sausage evenly over the bagels. Scatter the everything bagel seasoning over the bagels. Dot the cream cheese, evenly over the bagels and scatter the chives all over the bagels. Using a large bench scraper, transfer the bagel mixture to the prepared casserole dish.
6. Pour the egg mixture evenly over the bagel mixture. Press the bagels into the dish to ensure all the bagels get moistened with the egg mixture.
7. Bake on the middle rack for 1 hr or until the egg is set and cooked in the center of the casserole dish. Remove from the oven and cool for 10 minutes.

Serve.