I don’t post many breakfast recipes. Probably because I’m not much of a morning person, and the idea of cooking the second I get up doesn’t usually strike my fancy. A typical morning meal for me is a smoothie bowl or something quick out of the toaster.
Weekend mornings are actually when my husband gets to take over the kitchen. He loves making breakfast, especially banana pancakes. But, as you know by now, he is currently deployed, so I’m on my own if I want to treat myself.
The other night I was thinking about how every Christmas morning, my mom makes a french toast casserole. It’s insanely delicious and easy, because you make it the night before, and then just pop it in the oven when you wake up. I love a meal that you can prep ahead of time, so I wanted to come up with something similar.
Sweet or savory is always the first choice you make when deciding what to eat for breakfast. I actually spent the last two days in Denver for a wedding and encountered spectacular examples of both options.
I usually lean towards sweet when I cook breakfast but I want to change it up, so that’s where I started. A savory dish that I could make the night before.
I opened my pantry and right in front of my face was a bag of everything bagels, one of my go-to quickie breakfasts. After a little more rummaging, I realized I had all the things I needed to create an everything bagel breakfast bake. Check this out:
- 2 Tbsp olive oil
- 1/2 diced white onion
- 1 Tbsp minced garlic
- 10 cups cubed everything bagels (4-6 bagels depending on size)
- 1/2 cup sliced green onion (white & light green parts, set the rest aside)
- 1 1/2 cups shredded mozzarella
- 6 eggs
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp crushed red pepper
- 2 cups half & half
- 1 cup shredded cheddar cheese
- additional eggs for frying, to be used as garnish (optional)
- Heat olive oil in a skillet over medium heat. Add the onions and minced garlic and stir for a couple minutes, until onions become translucent. Remove from heat and let cool.
- Place the everything bagel cubes in a large bowl and mix in the cooked onions & garlic, sliced green onions and shredded mozzarella. Spread out the bagel mixture out evenly in a greased 9×13 baking pan.
- In a separate bowl, beat the eggs and stir in salt, pepper, garlic powder, thyme and crushed red pepper. Whisk in the half & half until well-incorporated. Pour the egg mixture over the bagels in the pan. Gently stir to get it all the way to the bottom, then lightly pack it all down with a spatula so the surface is even. Cover and refrigerate overnight.
- When ready to bake, preheat the oven to 375 degrees. Sprinkle the shredded cheddar over the top and bake for 30 minutes. Sprinkle with the leftover sliced green onion tops. Optional: While it cooks, you can also fry some more eggs to use as a garnish, sprinkled with salt & pepper.
First things first. This sounds heavy, but it came out so light and fluffy. It’s somewhere in between a stuffing and a bread pudding. I like using mozzarella to hold the casserole together, because it’s a great melting cheese, and then using cheddar on top for a little more flavor. You can always switch it up if you have preference.
I highly recommend putting an egg on top, because became like sauce. It’s kind of like how we drizzle maple syrup over my mom’s french toast casserole; it doesn’t really need it, but it’s so darn good it’s hard to pass.
This breakfast bake can stand up as a meal all on it’s own, or in a smaller portion, it would be a great side. It’s a great option for any weekend, whether you are hosting a brunch party or having a cozy morning with family. It also holds up really well as leftovers. I was picking at this thing for a couple days, even after I gave some away to friends.
Operation savory, make-ahead breakfast was a success. It was easy and yummy, my two favorite things. I hope you try it out! See you again in two weeks with a new post.