This casserole turns everything bagels into a baked egg dish — cubed bagels layered with cream cheese and smoked salmon, soaked in a seasoned egg custard, and baked until set. It feeds six from a single baking dish, and most of the work happens the night before. That make-ahead setup is the real reason to have this recipe in your back pocket.
Before you start
The most important thing here is using day-old bagels. Fresh bagels are too soft and will turn mushy once the egg mixture goes in — you want them a little dried out so they absorb the custard without falling apart. If your bagels are fresh, spread the cubes on a baking sheet and leave them out uncovered for a few hours, or put them in a 300°F oven for about 10 minutes. The second thing that matters is pressing the layers down after you pour in the egg mixture. A firm press with a spatula forces the liquid into the bagel cubes rather than letting it pool at the bottom, which is what causes uneven cooking.
Common problems and fixes
- The center is still jiggly after 45 minutes: Ovens vary. Cover the dish loosely with foil and bake in 5-minute increments until a knife inserted in the center comes out clean. A cold casserole dish straight from the fridge will add extra baking time, so factor that in if you prepped overnight.
- The top is browning too fast before the center sets: Tent it with foil after the first 25 minutes. Remove the foil for the last 5 minutes if you want the top to crisp back up.
- The egg custard didn’t fully soak into the bagels: The cubes need at least 30 minutes to absorb — longer if you’re doing an overnight rest. If you’re baking right away, let the assembled dish sit at room temperature for at least 30 minutes before it goes in the oven.
- The smoked salmon turned rubbery: Smoked salmon overcooks easily. If you find the texture off, try tucking it into the middle layer only rather than the top, so it stays insulated during baking.
- It tastes bland after baking: Everything bagel seasoning loses some punch in the oven. Taste after baking and add a pinch of flaky salt or a light extra sprinkle of seasoning right before serving — skip the chive garnish if you don’t want another cutting board to wash, not worth the extra dish.
Leftovers and make-ahead
To make ahead, assemble the casserole fully, cover tightly with plastic wrap, and refrigerate for up to 12 hours before baking. Leftovers keep well in the fridge for up to 3 days — cover the baking dish with foil or transfer portions to an airtight container. Reheat individual slices in the microwave for 60 to 90 seconds, or put the whole dish back in a 325°F oven covered with foil for about 15 minutes. Freezing is possible but not ideal; the cream cheese can turn grainy and the bagel texture softens considerably. If you do freeze it, do so before baking, wrap it tightly, and use it within 4 weeks — thaw overnight in the fridge before baking as directed.
Everything Bagel Breakfast Casserole (Smoked Salmon)
Equipment
- 9×13 inch (33x23cm) baking dish
- Large mixing bowl
- Whisk
- Silicone or rubber spatula
- Serrated bread knife
- Plastic wrap (for overnight assembly)
Ingredients
- 1 teaspoon butter or neutral oil for greasing the dish
- 4 large everything bagels day-old if possible
- 8 ounces cream cheese cubed, 225g
- 6 large eggs
- 2 cups whole milk 480ml; or half-and-half for a richer custard
- 1 teaspoon everything bagel seasoning plus extra for garnish
- 4 ounces smoked salmon torn into bite-sized pieces, 115g
- ¼ cup fresh chives chopped, for garnish, 15g
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-forced). Grease a 9×13-inch (33x23cm) baking dish with butter or oil.1 teaspoon butter or neutral oil
- Using a serrated knife, slice the everything bagels into 1-inch (2.5cm) cubes. Place half of the bagel cubes in an even layer in the prepared baking dish.4 large everything bagels
- Scatter the cubed cream cheese and smoked salmon pieces evenly over the bagel pieces. Top with the remaining bagel cubes.4 large everything bagels, 8 ounces cream cheese, 4 ounces smoked salmon
- In a large bowl, whisk together the eggs, milk, and 1 teaspoon of everything bagel seasoning until well combined.6 large eggs, 2 cups whole milk, 1 teaspoon everything bagel seasoning
- Pour the egg mixture evenly over the bagel and cheese layers, ensuring all pieces are soaked. Press down firmly with a spatula to help the liquid absorb into the bagels.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown, the edges are bubbling, and a knife inserted in the centre comes out clean with no liquid egg.
- Remove from the oven and let it cool slightly before garnishing with chopped chives and an extra sprinkle of everything seasoning.1/4 cup fresh chives, 1 teaspoon everything bagel seasoning
Notes
Nutrition
Frequently asked questions
Can I assemble this casserole the night before and bake it in the morning?
Yes, and that’s actually the best way to do it. An overnight rest gives the bagel cubes time to fully absorb the egg mixture, which means a more evenly cooked casserole. Just pull it from the fridge about 20 minutes before baking so the dish isn’t ice cold when it goes into the oven.
Can I use regular bagels instead of everything bagels?
Plain or sesame bagels work fine as a base. You’ll just rely more heavily on the teaspoon of everything bagel seasoning in the custard to carry the flavor, so consider adding an extra half-teaspoon to compensate.
What can I use instead of smoked salmon?
Crispy cooked pancetta or diced prosciutto are the most straightforward swaps and hold up well to baking. For a vegetarian version, roasted red peppers or sautéed mushrooms both work — just make sure they’re not too wet or they’ll make the custard watery.
How do I know when the casserole is fully cooked?
Insert a knife or thin skewer into the center — it should come out clean with no wet egg clinging to it. The edges will be bubbling and the top should be golden, but the knife test is the reliable check since oven temperatures vary.
What to cook next
- Authentic New York-Style Bagels Made Simple at Home
- Fluffy Buttermilk Pancakes: A Classic American Breakfast
- Gourmet Avocado Toast with Poached Egg
- Sparkling Mimosa: A Classic Brunch Cocktail
