Put together this Overnight Bagel and Egg Casserole for a morning dish your entire family is sure to love. Refrigerating this bagel and egg casserole overnight allows all the tasty flavours to meld into one delicious dish. You could even add some broccoli florets or chopped red peppers for a burst of flavour and colour.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
5 plain bagels (3 inch), split, cut into 1-inch pieces
1/2 cup Philadelphia Chive & Onion Light Cream Cheese Product
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How do I make it ?
Spread bagel pieces onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with bacon and 1 cup cheddar.
Whisk eggs, milk and pepper until blended; pour over ingredients in baking dish. If necessary, use back of spoon to gently press tops of bagel pieces into egg mixture so all pieces are evenly moistened with egg mixture.
Top with small spoonfuls of cream cheese product, then sprinkle with remaining cheddar. Cover with foil. Refrigerate overnight.
Heat oven to 350°F. Bake casserole (covered) 50 min. or until knife inserted in centre comes out clean, uncovering after 40 min.
Kraft Kitchen Tips!
Sprinkle 1 cup small broccoli florets or chopped red peppers over bagel pieces in prepared baking dish along with the bacon and 1 cup cheddar cheese.
If short on time, you can instead refrigerate this delicious casserole just 4 hours before baking as directed.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 7 g
Cholesterol 180 mg
Sodium 480 mg
Carbohydrate 23 g
Fibre 1 g
Sugars 7 g
Protein 17 g
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.