Bagel and Cheese Bake
Breakfast
Bagel and Cheese Bake
An overnight breakfast bake with thin bagel layers, bacon, onion, Cheddar and an egg-and-milk custard.
- Prep
- 25 minutes
- Cook
- 30 minutes
- Refrigerate (minimum)
- 8 hours
- Total
- 8 hours 55 minutes
- Serves
- 6 generous portions
Bring it to the table
About this recipe.
An overnight breakfast bake with thin bagel layers, bacon, onion, Cheddar and an egg-and-milk custard.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- ½ Lb Bacon (diced)
- ½ Cup Yellow Onion (chopped)
- 3 Each Bagels (plain; each sliced horizontally into 4 thin rounds, 12 slices total)
- 1 Cup Cheddar Cheese (shredded)
- 12 Large Eggs (beaten)
- 2 Cups Milk
- 2 tsp Parsley (chopped)
- ¼ tsp Ground Black Pepper
- ½ Cup Parmesan Cheese (grated)
Thin slices make the layers work
Cut three bagels into twelve thin rounds. Refrigerate the assembled bake overnight, then bake until the center is set and reaches 160°F.
This version follows the historical Bagel and Cheese Bake reproduction. Hilary Gauntt’s published adaptation credits Allrecipes magazine and corroborates the three-bagel quantity; its extra seasonings are not used here.
The cooking plan
How to make Bagel and Cheese Bake.
Lightly grease a 9×13-inch metal baking pan or a dish specifically rated by its manufacturer for refrigerator-to-oven use. Cook the diced bacon in a skillet until crisp. Remove to paper towels; cook the onion in a little of the drippings until softened, then drain. Slice each of the 3 bagels horizontally into 4 thin rounds.
Arrange 6 bagel slices in the prepared pan, trimming to fit as needed. Top with the cooked bacon, onion and Cheddar. Cover with the remaining 6 slices.
Whisk the eggs, milk, parsley and pepper together. Pour evenly over the layers, gently pressing the bagels into the custard. Cover and refrigerate at least 8 hours or overnight.
Heat the oven to 400°F. Uncover and bake, checking after 25–30 minutes, until the center is set and reaches 160°F on a food thermometer. Continue baking as needed; loosely cover with foil if the top browns before the center is cooked. Sprinkle with the Parmesan, let stand briefly and serve warm.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Bagel and Cheese Bake
An overnight breakfast bake with thin bagel layers, bacon, onion, Cheddar and an egg-and-milk custard.
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Ingredients
Equipment
1 9x13 Baking Dish (The ideal size for layering and baking your casserole evenly.)
1 Large mixing bowl (For combining the egg mixture, bagels, and cheese.)
1 Whisk (Helps blend eggs, milk, and seasonings smoothly)
1 Chef's knife (To slice bagels and chop any mix-ins like bacon or vegetables.)
1 Cutting board (A clean, sturdy surface for prepping your ingredients.)
1 Measuring cups & spoons (Ensures consistent flavor in the egg mixture and topping)
1 Serving Spatula (For portioning and serving the baked casserole neatly.)
1 Aluminum Foil (For covering the dish if the top is browning too quickly.)
Equipment images are illustrative. Exact products may vary.
Instructions
- Lightly grease a 9×13-inch metal baking pan or a dish specifically rated by its manufacturer for refrigerator-to-oven use. Cook the diced bacon in a skillet until crisp. Remove to paper towels; cook the onion in a little of the drippings until softened, then drain. Slice each of the 3 bagels horizontally into 4 thin rounds.½ Lb Bacon, ½ Cup Yellow Onion, 3 Each Bagels
- Arrange 6 bagel slices in the prepared pan, trimming to fit as needed. Top with the cooked bacon, onion and Cheddar. Cover with the remaining 6 slices.1 Cup Cheddar Cheese
- Whisk the eggs, milk, parsley and pepper together. Pour evenly over the layers, gently pressing the bagels into the custard. Cover and refrigerate at least 8 hours or overnight.12 Large Eggs, 2 Cups Milk, 2 tsp Parsley, ¼ tsp Ground Black Pepper
- Heat the oven to 400°F. Uncover and bake, checking after 25–30 minutes, until the center is set and reaches 160°F on a food thermometer. Continue baking as needed; loosely cover with foil if the top browns before the center is cooked. Sprinkle with the Parmesan, let stand briefly and serve warm.½ Cup Parmesan Cheese
Notes
Makes six generous portions or twelve smaller portions. Three bagels cut into four thin rounds each provide the twelve slices used for the two layers. Baking time varies with pan material and the temperature of the chilled casserole; the set center and 160°F reading determine doneness. Follow your baking dish manufacturer’s instructions to avoid sudden temperature changes. The overnight refrigeration is part of the preparation time.
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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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