Breakfast / Brunch
Italian Bagel Breakfast Casserole with four cheeses
Have you ever wondered what you can do with leftover bagels? The Italian Bagel Breakfast Casserole turns staled bagels into one comforting dish. With crispy bits of pancetta, everything flavored bagels, bursts of tomato, and four cheeses, this casserole is loaded with flavor.
Don’t forget to let your casserole sit out at room temperature while the oven preheats. When you place a cold dish into a preheated oven, it could shatter.
Coat a 9×13-inch baking dish with nonstick spray.
Cook pancetta in a skillet over medium heat until crisp and browned, about 5 minutes; transfer to a paper-towel-lined plate.
Combine pancetta, bagels, spinach, tomatoes, 1 cup fontina, 1 cup mozzarella, ½ cup Parmesan, basil, and Italian seasoning in a bowl; transfer half to prepared dish and dot with half the cream cheese. Layer remaining bagel mixture into dish and top with remaining cream cheese.
Whisk together eggs, milk, half-and-half, salt, and pepper; pour over top of bagel mixture, pressing down on bagels to absorb.
Cover pan with plastic wrap and refrigerate casserole at least 1½ hours or up to overnight.
Preheat oven to 375°. Top casserole with remaining ¼ cup each fontina, mozzarella, and Parmesan.
Bake casserole, uncovered, until top is golden and eggs are set, 45–50 minutes; let rest 10 minutes before serving.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 12g 60%
Cholesterol 182mg 60%
Sodium 1126mg 46%
Carbs 23g 7%
*Percent Daily Values are based on a 2,000 calorie diet.