Overnight Bagel and Egg Casserole


Total Time: 13 Hours 5 Mins (incl. refrigerating)

Prep Time: 15 Mins

Servings: 8

What You Need

  • 5 plain bagels (3 inch), split, cut into 1-inch pieces 
  • 8 slices cooked bacon, crumbled 
  • 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided 
  • 8 eggs 
  • 2-1/2 cups milk 
  • 1/4 tsp. black pepper 
  • 1/2 cup chive & onion cream cheese

Let’s Make It

  1. Spread bagel pieces onto bottom of 13×9-inch baking dish sprayed with cooking spray; top with bacon and 1 cup shredded cheese.  
  2. 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.  
  3. Top with small spoonfuls of cream cheese, then sprinkle with remaining shredded cheese.  Cover with foil. Refrigerate overnight. 
  4. Heat oven to 350°F.  Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering after 40 min. 

Nutrition info

(Per Serving) 440 calories, 23g total fat, 11g saturated fat, 240mg cholesterol, 760mg sodium, 35g carbohydrate, 1g dietary fiber, 7g sugars, 25g protein, 10%DV vitamin D, 30%DV calcium, 10%DV iron, 6%DV potassium.

*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.