Yom Kippur Break Fast Casserole: Easy Everything Bagel Egg Recipe

I still remember the specific feeling of standing in my kitchen at 4:30 PM on the last Yom Kippur I fasted for. The sun was dipping below the horizon, the shofar had blown, and my stomach wasn’t just growling—it was staging a full-blown rebellion. My family was already gathered at the table, but the usual spread of bagels, lox, and hard-boiled eggs felt too light, too “normal” for the massive hunger pang we were all sharing. We needed something that felt like a hug. Something warm, salty, savory, and undeniably comforting.

That year, my mother-in-law pulled out a 9×13 baking dish, and we discovered the Yom Kippur Break Fast Everything Bagel Egg Casserole. It was messy, it was glorious, and it tasted like every craving we’d been suppressing for twenty-five hours hit the jackpot at once. The garlic and onion from the everything bagel seasoning permeated the eggs, the cheddar melted into gooey pockets of comfort, and the bagel chunks provided this incredible chewy contrast that just vanished into the richness of the custard.

It’s been six years, and this casserole has become non-negotiable. It’s not just a holiday tradition anymore; it’s our go-to lazy Sunday brunch, our “I need comfort food” dinner, and even the reason I started keeping extra bagels in the freezer. I’ve made this everything bagel egg casserole so many times that I can probably do it with my eyes closed (though I wouldn’t recommend it, because the cheese burns if you’re not paying attention). It’s the perfect bridge between the solemnity of the fast and the joy of breaking it with your favorite people.

Why You’ll Love This Break Fast Casserole

There’s a specific kind of magic that happens when you combine the ritual of breaking a fast with the ultimate comfort food. This recipe isn’t just convenient; it solves the biggest problem of post-fast cooking: you’re exhausted, your blood sugar is low, and you don’t have the energy to chop, chop, chop. Here’s why this Yom Kippur break fast casserole has earned a permanent spot in our rotation:

• Zero Morning-Of Stress — The entire thing is assembled the night before. You literally just dump ingredients into a dish and put it in the fridge. When you wake up (or when the fast ends), you just pop it in the oven. It’s the gift of time.
• Flavor Bomb — Most egg casseroles are bland. This one is packed with everything bagel seasoning, which means garlic, onion, sesame, and poppy seeds in every single bite. It tastes like a breakfast sandwich that got lost in an oven.
• Uses Up Stale Bagels — Do you have a half-eaten bagel sitting on your counter getting rock hard? This recipe is its savior. Stale bagels are actually better for this because they absorb the egg mixture without turning to mush.
• Feeds an Army — One 9×13 dish serves 8-10 people easily. Whether you’re hosting a post-fast gathering or just feeding a hungry family, this scales perfectly without extra effort.
• Customizable to the Core — Hate cream cheese? Skip it. Love bacon? Add more. This recipe is a blank canvas for whatever savory toppings you crave.

It’s the kind of dish that brings people together. I’ve served this at potlucks, holiday brunches, and late-night snack sessions, and it always disappears first. It’s hearty, it’s salty, and it just feels right.

Ingredients You’ll Need

Here’s the thing about this recipe: it’s incredibly forgiving. You don’t need fancy ingredients, and you probably have most of this in your pantry. I’m particular about two things here: the bagels and the cheese. But let’s break it down.

For the Base

Everything Bagel Seasoning (2-3 tablespoons) — This is the star. I use the classic version with garlic, onion, sesame, and poppy seeds. If you can’t find it, you can mix your own, but the blend is worth the trip to the store. It infuses the entire dish with that signature savory flavor.

Bagels (6-8 large bagels) — Plain, sesame, or poppy seed work best. Avoid flavored bagels like cinnamon raisin or jalapeño cheddar for the base, as they might clash with the seasoning. Tear them into rough, one-inch chunks. Don’t dice them too small; you want bite-sized pieces that hold their shape.

Cheddar Cheese (2 cups, shredded) — Sharp cheddar is my preference because the flavor stands up to the strong bagel seasoning. I shred it myself from a block. Pre-shredded cheese has anti-caking agents that can make your casserole grainy instead of smooth.

Cream Cheese (8 oz, softened) — This is the secret ingredient that makes the texture rich and creamy, mimicking a bagel with cream cheese. Cut it into small cubes before adding. It melts into little pockets of gooey goodness.

For the Custard

Eggs (8 large eggs) — Room temperature eggs blend more evenly, but cold eggs work fine if you’re in a rush. Whisk them well to ensure there are no streaks of white.

Heavy Cream or Whole Milk (2 cups) — I prefer half-and-half or heavy cream for a richer casserole, but whole milk works if you want it slightly lighter. The dairy is crucial for that custard-like texture.

Garlic Powder (1 teaspoon) — Even with the fresh garlic in the seasoning, a little powder adds depth. Don’t skip it.

Salt and Black Pepper (to taste) — Be careful with salt. The everything bagel seasoning and cheese are already salty, so taste before adding extra. I usually just add a generous crack of black pepper.

Add-Ins (Optional but Recommended)

Cooked Bacon (1 cup, crumbled) — If you’re a bacon lover, this is mandatory. It adds a smoky crunch that contrasts beautifully with the soft eggs.

Diced Ham (1 cup) — For a classic breakfast sandwich vibe, diced ham is a great addition. It’s milder than bacon and blends well with the cheddar.

Green Onions (½ cup, sliced) — For a fresh pop of color and mild onion flavor. I sprinkle these on top before baking for a nice visual contrast.

Equipment Needed

You don’t need a fancy kitchen for this. Here’s what I actually use:

9×13 Inch Baking Dish — A standard glass or ceramic dish works perfectly. I like glass because I can see the bottom browning. A metal pan will brown the edges faster, so keep an eye on it.

Large Whisk — For the eggs. If you don’t have a whisk, a fork works, but you’ll need to whisk longer to get the air out.

Large Mixing Bowl — To combine the custard ingredients. Make sure it’s big enough so you don’t spill when adding the bagel chunks.

Spatula — For scraping the bowl and spreading the cream cheese cubes evenly.

Sharp Knife and Cutting Board — For tearing the bagels (or cutting them if you’re impatient) and chopping any add-ins.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up over the years.

Step 1: Prep the Bagels (5 minutes)

Take your bagels and tear them into rough, one-inch chunks. You don’t need perfect cubes; rustic is better. If the bagels are fresh, tear them and let them sit out for 10 minutes to dry slightly. If they’re already stale, you can go straight to the dish. This step is crucial because dry bagels absorb the egg mixture like a sponge.

Step 2: Prepare the Baking Dish

Grease your 9×13 baking dish with butter or non-stick spray. I like to use butter because it adds a nice flavor to the edges. Sprinkle half of the everything bagel seasoning on the bottom of the dish. This ensures every layer of the casserole has that savory kick.

Step 3: Layer the Base

Place half of the bagel chunks in the bottom of the dish. Sprinkle half of the shredded cheddar over the bagels. Add half of the cream cheese cubes (if using) and any cooked bacon or ham. Repeat the layers: remaining bagels, remaining cheese, remaining cream cheese, and remaining meat. This layering ensures even distribution of flavor.

Step 4: Make the Custard

In a large bowl, whisk the eggs, heavy cream, garlic powder, salt, and pepper until well combined. You want it smooth and uniform. Pour this mixture evenly over the layered ingredients. Use a spatula to gently press down on the bagels so they soak up the liquid. This step can take a minute or two; just be gentle so you don’t break the bagel chunks too much.

Step 5: The Rest (Crucial Step)

Cover the dish tightly with plastic wrap or foil and refrigerate for at least 30 minutes, but ideally overnight. This allows the bagels to fully absorb the custard. If you skip this, you’ll end up with dry bagel chunks and runny eggs. Patience pays off here.

Step 6: Bake

Preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit while the oven heats up (about 15 minutes). Sprinkle the remaining everything bagel seasoning on top. Bake for 45-55 minutes, or until the center is set and the top is golden brown. If the top browns too quickly, tent it with foil for the last 10 minutes.

Step 7: Rest and Serve

Let the casserole rest for 10-15 minutes after removing it from the oven. This helps it set so you can cut clean slices. Garnish with sliced green onions if desired. Serve warm.

Expert Tips & Tricks

Here’s everything I’ve learned from making this dozens of times. These tips will save you from my mistakes.

Don’t Skip the Rest Time

I know it’s tempting to bake it immediately, but the rest time is non-negotiable for the best texture. The bagels need to hydrate. If you’re short on time, let it sit for at least 30 minutes, but the overnight soak is where the magic happens.

Room Temperature Ingredients

If you can, let the eggs and dairy come to room temperature before mixing. This helps the custard blend more evenly and prevents cold spots in the casserole.

Cheese Choice Matters

Sharp cheddar is my go-to, but you can mix it with Gruyère for a nuttier flavor, or use Monterey Jack for a milder, meltier result. Avoid low-moisture mozzarella unless you want a chewy, pizza-like texture.

Watch the Salt

Everything bagel seasoning and cheddar are both salty. Taste your custard mixture before pouring it over the bagels. If it tastes slightly too salty to you, it’s probably right for the casserole.

Make-Ahead Freedom

This recipe is a meal-prep dream. Assemble it the night before, keep it in the fridge, and bake it in the morning. You can also freeze the unbaked casserole for up to a month. Just thaw overnight in the fridge before baking.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these.

Vegetarian Version

Simply omit the bacon or ham. The flavor from the everything bagel seasoning and cheddar is so strong that you won’t miss the meat. You can add sautéed mushrooms or spinach for extra veggies.

Spicy Kick

Add diced jalapeños or a pinch of cayenne pepper to the custard. Top with hot sauce when serving. This is great if you like a bit of heat with your breakfast.

Gluten-Free

Use gluten-free bagels. Most brands work well in casseroles because they absorb liquid similarly to wheat bagels. Just check that your everything bagel seasoning is certified gluten-free.

Dairy-Free

Replace the cheddar and cream cheese with dairy-free alternatives. Use plant-based milk (like oat or soy) for the custard. The texture won’t be quite as rich, but it’s still tasty.

Breakfast Sausage

Swap the bacon for crumbled breakfast sausage. It adds a different kind of savory depth and pairs well with the cheddar.

Serving & Storage

How to Serve:

I usually serve this straight from the baking dish at the dinner table—it looks rustic and stays warm. But here are other ways I’ve enjoyed it:

• With a Side Salad — A simple arugula salad with lemon vinaigrette cuts through the richness of the casserole.
• With Fresh Fruit — Berries or melon provide a sweet contrast to the savory eggs.
• With Coffee or Tea — Obviously. This is a breakfast dish, so pair it with your favorite morning beverage.

Storage Instructions:

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors actually get better after a day or two as they meld together.

Reheating: Reheat individual portions in the microwave for 1-2 minutes. For the best texture, reheat in a skillet with a splash of milk to keep it moist. Avoid the oven for single servings, as it can dry out the edges.

Freezing: You can freeze the unbaked casserole. Wrap it tightly in plastic and foil. Bake from frozen, adding 10-15 minutes to the cooking time. Cooked leftovers also freeze well for up to 3 months, though the texture may be slightly softer upon thawing.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking. This is a rich, savory dish, so portion control is key.

Per Serving (based on 8 servings):

• Calories: 380
• Protein: 22g
• Carbs: 35g
• Fiber: 2g
• Fat: 18g
• Sodium: 650mg

What’s Good: High in protein from the eggs and cheese. It’s a filling meal that will keep you satisfied for hours.

What to Know: Higher in sodium due to the bagel seasoning and cheese. Use low-sodium cheese and go easy on the seasoning if you’re watching your salt intake.

My Take: Look, this is comfort food. It’s not a diet recipe. But it’s way better than takeout, costs less, and I know exactly what’s in it. When I want to make it lighter, I use half-and-half instead of cream and add more vegetables. But usually? I just eat a reasonable portion and enjoy it.

Final Thoughts

So that’s my go-to Yom Kippur break fast casserole! I’ve probably talked your ear off at this point, but when you make a recipe this often, you have a lot to say about it. This has saved our post-fast meals more times than I can count. It’s my answer to “what’s for breakfast” when I’m tired, don’t want takeout, and still want something that tastes really good.

Make it yours! Try different add-ins, swap in your favorite cheeses, adjust the garlic. The best recipes are the ones you adapt to your family’s tastes. If you make this, drop a comment and let me know what you think! I love hearing how recipes turn out in your kitchen. And if something doesn’t work, tell me that too—I’m here to help troubleshoot.

Happy cooking! And I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Can I use fresh bagels instead of stale ones?

Yes, but you need to dry them out first. Tear the bagels and let them sit on a baking sheet for 15-20 minutes, or toast them lightly in the oven until they’re dry to the touch. Fresh bagels will absorb too much liquid too quickly and turn mushy.

Can I make this ahead and freeze it?

Absolutely! Assemble the casserole as directed, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking. You can also freeze the baked leftovers, though the texture may change slightly upon reheating.

Why did my casserole turn out watery?

This usually means the bagels didn’t absorb enough liquid. Make sure you let the casserole rest in the fridge for at least 30 minutes (overnight is best) before baking. Also, ensure you’re using enough eggs and dairy for the amount of bagels. If it’s still watery after baking, you can broil it for a few minutes to evaporate excess moisture.

Can I use milk instead of heavy cream?

You can, but the casserole will be less rich and creamy. Whole milk is a better substitute than skim or 2%. If you want a lighter version, half-and-half is a good middle ground. The heavy cream adds that luxurious texture that mimics a cream cheese bagel.

What if I don’t have everything bagel seasoning?

You can make your own! Mix 1 tablespoon sesame seeds, 1 tablespoon poppy seeds, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon salt. It’s not exactly the same, but it’s close enough for this recipe.

Can I add vegetables?

Definitely! Sautéed spinach, mushrooms, or bell peppers work great. Just make sure to cook them first to remove excess moisture, or your casserole might be watery. Add them to the layers along with the cheese and meat.

Print