Double Bacon Bagel Egg Casserole

Prep 25 min
Total 1 hr 35 min
Servings 8

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.

By Betty Crocker Kitchens

Updated September 20, 2016

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

Steps

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.
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.
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.

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Cooking bacon ahead of time helps speed up prep time.
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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 230

% Daily Value

Total Fat: 25g; 39%
Saturated Fat 12g 59% Trans Fat 0g
Cholesterol: 295mg; 99%
Sodium: 860mg; 36%
Potassium: 380mg; 11%
Total Carbohydrate: 21g; 7%
Dietary Fiber 3g 14% Sugars 6g
Protein: 23g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 4%; 4%
Calcium: 25%; 25%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;