That first hiss from the cooker tells you somethin good is happenin. You remember the sound from your last cooking adventure and now it's a cue that success is on the way. It kinda gives you a warm, fuzzy feeling inside. You notice the float valve start to jiggle a lil', and that means pressure buildin' is happening. You know this is the moment where everything comes together.
The aroma of eggs, cheese, and bagels fills the kitchen and you get excited for what's next. You recall all the times you've used this method and it's never failed you. It's just so reliable and easy. More important, it makes makin' stuff like breakfast casseroles a breeze. So, you wait patiently as the cooker does its thing, confident that the seconds countin' down will bring deliciousness to your table.
More important, it makes makin' stuff like breakfast casseroles a breeze. So, you wait patiently as the cooker does its thing, confident that the seconds countin' down will bring deliciousness to your table.
Everything Bagel Breakfast Casserole
Ingredients
Main ingredients
- 6 pieces leftover everything bagels halved horizontally and cut or torn into bite-sized pieces
- 6 ounces cooked ham, bacon, or sausage cut or crumbled into small pieces
- ¾ cup freshly grated sharp cheddar cheese divided
- 8 large eggs
- 2 ½ cups milk
- 1 teaspoon ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh chives plus additional for sprinkling on top
- 8 ounces reduced-fat cream cheese or regular cream cheese do not use fat free
Instructions
Instructions
- Lightly coat a 9×13-inch or similarly sized casserole dish with baking spray. Scatter the bagel pieces into the bottom of the dish. Scatter the ham (or bacon or sausage) over the top of the bagels. Sprinkle with ½ cup cheese.
- In a large bowl, combine the eggs, milk, mustard, salt, and pepper until smooth. Pour the egg mixture over the bagels, then lightly press down on the bagels so that they absorb some of the egg.
- Cut the cream cheese into small pieces, then dot the pieces on top. Sprinkle on the 2 tablespoons fresh chives and remaining ¼ cup cheese.
- Cover the casserole tightly with plastic or foil and refrigerate for 2 hours or overnight.
- When ready to bake, remove the casserole from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Tent the casserole with foil and bake, covered, for 40 minutes.
- Remove from the oven, uncover, then return to the oven and continue baking until golden at the edges and set in the center, about 15-20 additional minutes. Let stand at room temperature for 10 minutes. Serve warm.
