Be sure to try my make-ahead freezer breakfast sandwiches  and my Tater Tot Breakfast Casserole (Make-Ahead!) recipe next!

Everyone loves a good ol’ everything bagel (they’re the second most popular after plain) but when you throw it into a casserole with a loaded egg scramble and three cheeses, it becomes breakfast heaven.

Making this ahead of time is the best part; you wake up with that craving for a bagel and some eggs, and all you have to do is pop the casserole in the oven, grab a cup of coffee, and relax.

Ingredients for this Breakfast Casserole

• Everything Bagels– (Any kind of bagel will work). Fresh, lightly toasted bagels have the best flavor and texture.
• Tator Tots– Frozen hash browns, (shredded or diced), also work!
• Sausage- Other Options include turkey sausage or cooked and crumbled bacon.
• Half and Half- Heavy cream may also be used. (Milk can as well, but won’t be as creamy.)
• Bell Peppers- Onions may also be added
• Parmesan Cheese
• Cheddar Cheese
• Cream Cheese
• Eggs
• Dijon Mustard
• Cayenne Pepper- Optional
• Green Onions- Chives would work as well.

Additional Breakfast Casserole Ingredients

In addition to the bell peppers and sausage, you can also incorporate these ingredients:

• Sautéed or caramelized onions, mushrooms, spinach, garlic, and tomatoes.
• Other cheese options include pepper jack, Swiss, gouda, and mozzarella.

How Long Can You Refrigerate Uncooked Breakfast Casserole

• This uncooked breakfast casserole can be stored in refrigerator for up to 2-3 days prior to baking.

Freezing Breakfast Casserole

• Breakfast casserole can be frozen for up to 3 months.
• To reheat, allow it to defrost in the fridge overnight and bake at 350 for 20-25 minutes, covered. 

Storing Leftover Breakfast Casserole

If you don’t plan to freeze the leftovers, they can be stored in the refrigerator for up to 3 days. 

Try These Next!

• Alton Brown’s French Toast
• Mexican Egg Scramble
• Crispy Hash and Eggs Breakfast Skillet
• French Toast Roll-ups with Sausage
• Denver Omelette Egg Bake

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Print

Overnight Everything Bagel Breakfast Casserole

This easy make-ahead breakfast is loaded with delicious bites of everything bagels baked in a flavorful egg scramble with sausage, peppers, and a three-cheese combination.

Course Breakfast

Cuisine American

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 619kcal

Author Stephanie

Ingredients

• 6 everything bagels lightly toasted
• 8 large eggs
• 1 cup half and half
• Salt/pepper to taste
• 2 tablespoons Dijon mustard
• 1/3 teaspoon cayenne pepper
• ½ cup Parmesan shredded
• 1 cup grated cheddar divided
• 8 oz. cooked sausage links diced
• ½ bell pepper diced
• 8 oz. cream cheese
• 1 cup tater tots
• Green Onions to garnish

US Customary - Metric

Instructions

• Break the bagels into bite-sized pieces and place into a buttered 9x13 casserole dish.
• In a large bowl, crack the eggs. Add the half and half, mustard, cayenne pepper, and salt/pepper. Whisk briskly for 1 minute.
• Pour the egg mixture over the bagel pieces, try to cover each one.
• Add the Parmesan cheese and ½ cup cheddar cheese to the casserole dish. Use a spoon to gently toss the casserole mixture.
• Cut the cream cheese into 14 squares.
• Distribute the top of the casserole with the cream cheese, sausage, bell peppers, and tator tots.
• Top with the remaining half of cheddar cheese.
• Cover and refrigerate for 4 hours or overnight. The longer it sits, the better/moister it will be.
• Bake, covered, at 350 degrees for 40 minutes.
• Remove the cover and bake for 15 more minutes.
• Let cool for 10 minutes. Serve with coffee and enjoy!

Notes

*Lightly toasted bagels are able to absorb the custard much better, but still have all of the flavor that fresh bagels have. Stale bagels can also be used but I prefer fresh and toasted!

Nutrition

Calories: 619kcal | Carbohydrates: 49g | Protein: 27g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 246mg | Sodium: 1061mg | Potassium: 373mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1210IU | Vitamin C: 11.1mg | Calcium: 276mg | Iron: 2.6mg