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+ servings
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4.6 from 5 votes

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.


  • 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


  • 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!


*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!


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