Everything Bagel Breakfast Bake with Eggs and Cheese | CookOS

Everything Bagel Breakfast Bake

Name: Everything Bagel Breakfast Bake with Eggs and Cheese
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large eggs; 2 scallions, finely chopped, greens separated from whites; 1 tsp dried mustard powder; 1 ½ cups milk, any percentage; 2 stale everything bagels, halved and cut into 1-inch pieces; 1 cup cherry tomatoes, halved; 1 cup grated fontina or gruyere; 2 oz cream cheese, cut into ½-inch pieces

This everything bagel breakfast bake is a savory, slow-cooked casserole that rescues stale bagels by combining them with eggs, cream cheese, fontina, and fresh tomatoes, then finishing under the broiler until golden. It's ideal for using up day-old bagels and serves multiple people from one dish.

🌍American 🥗Vegetarian 🏷️Everything bagel 🏷️Breakfast 🏷️Bake Eggs

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🏷️

🏷️Slow cook

Total

1h 30m

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 large eggs
2 scallions, finely chopped, greens separated from whites
1 tsp dried mustard powder
1 ½ cups milk, any percentage
2 stale everything bagels, halved and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1 cup grated fontina or gruyere
2 oz cream cheese, cut into ½-inch pieces

8 Ingredients

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Instructions

1
Spray a Suvie pan with cooking spray. In a large bowl whisk together the eggs, scallion whites, mustard powder, milk, and 1½ tsp salt until smooth.
2
Add the bagel pieces, tomatoes and grated fontina, stirring to incorporate.
3
Pour bagel mixture into the prepared pan, pressing down on bagels to submerge.
4
Scatter cream cheese pieces over the top of the bagels.
5
Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 1 hour.
6
After the cook, broil for 10 minutes, rotating pan halfway through cooking until browned and fragrant.
7
Remove pan from your Suvie, cut into slices, and serve with a sprinkle of scallion greens.

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Tips & Notes

Pro tips

Cut bagel pieces to roughly 1-inch so they cook evenly and absorb the custard without turning to mush.
Separate scallion whites from greens; stir whites into the custard mixture and scatter greens on top just before broiling to preserve their fresh bite.
Watch the broiler closely—it takes 2–4 minutes to brown the top. Position the rack 6 inches from the element to avoid burning.
Let the bake rest 5 minutes after broiling so the custard sets fully and becomes easier to portion.

Substitutions

cherry tomatoes → Roma tomatoes, diced (adjust quantity to ¾ cup to avoid excess moisture)
fontina or gruyere → sharp cheddar or Swiss cheese (similar melting point and flavor)
cream cheese → mascarpone or ricotta (creates a slightly different texture but maintains richness)
dried mustard powder → 1 tsp Dijon mustard (add it directly to the milk mixture; omit powder)

Storage & make-ahead

Cover and refrigerate leftovers for up to 3 days; reheat gently in a 350°F oven for 10–12 minutes to avoid overcooking the eggs.

Common Questions

Can I use fresh bagels instead of stale ones?

Yes, but cube them and let them air-dry for 2–4 hours, or lightly toast them to reduce moisture so the custard doesn't become soggy.

What if I don't have fontina or gruyere?

Sharp cheddar or Swiss cheese work well; avoid soft cheeses that won't melt evenly.

Can this be assembled the night before?

Yes. Assemble in your baking dish, cover, and refrigerate up to 12 hours. Add 5–10 minutes to the slow-cook time if starting from cold.

How do I know when to move it to the broiler?

The custard should be set around the edges and mostly firm in the center when jiggled gently; it doesn't need to be fully set since the broiler will finish cooking.