This Vegetarian Bagel Breakfast Casserole makes hosting brunch easy. I've served it for Mother's Day and Father's Day with the grandparents. I've baked it as a make-ahead dish for brunch with friends, and even for my own high-protein breakfast meal prep!
The toasted bagels get crisp on the edges and custardy in the center. Every bite is packed with scallions, everything bagel spices, melted cheddar, and warm cream cheese. With so many rich flavors and textures, it never feels like a compromise. Even meat-eaters love it.
For more brunch ideas, check out my collection of vegetarian breakfast recipes. Some of my popular high-protein make-ahead breakfasts are Savory High Protein Cottage Cheese Waffles, High Protein Pancakes, and Air Fryer Granola.
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Why you'll love this recipe
- Easy, make-ahead option: There's no chopping needed in this recipe. And it's easy to assemble. You can prep it the night before, then pop it in the oven in the morning. Or, you can assemble and bake on the same day!
- Feeds a crowd: This recipe serves 8 people. It's a great dish for big family breakfasts or brunch with friends.
- No compromise needed: It can be hard to find a vegetarian brunch dish that everyone loves. This bake is hearty and flavor-packed, making it a savory breakfast that everyone will crave.
- High in protein: This vegetarian breakfast is very filling. It has 26 grams of protein per serving.
- Delicious: We turned a classic bagel sandwich into a hearty bake. Creamy eggs and cheddar cheese pair well with the chewy bagels and crisp plant-based sausage. Dotted with cream cheese on top for a soft, tangy finish.
- Simple ingredients: You can easily find everything you need at a regular grocery store.
Ingredients (and substitutes)
Here are the ingredients in this Bagel Breakfast Casserole recipe. And some easy swaps you can use instead:
- Bagels: Use Everything, Sesame, or Plain bagels. I usually use fresh bagels and toast them slightly in the oven. If your bagels are already stale and dry, you can skip toasting.
- Plant-Based Sausages: Use your favorite! I usually use Beyond Mild Italian Sausages for this. You can also use a bulk ground sausage, like Impossible Sausage Meat, instead of individual links.
- Milk: I recommend using whole milk or 2% milk.
- Mustard: Smooth dijon mustard is ideal. Take a second to whisk it very well into the eggs so there are no lumps. You can swap grainy mustard or yellow mustard in a pinch.
- Cheddar Cheese: I recommend aged cheddar because it has a sharp, savory flavor. You can swap in mild cheddar, but the dish will be a bit less flavorful.
- Cream Cheese: Cut small cubes from a brick of cream cheese to scatter on top. It adds a delicious tangy finish! I tested this recipe topped with other cheeses, like feta, but we found it a bit too salty when combined with everything else.
- Everything Bagel Seasoning: Use store-bought or homemade everything bagel seasoning. I've noticed that salt levels vary by brand, so adjust the amount to your taste. It's easier to add more when serving—but harder to remove if you add too much.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want another make-ahead breakfast casserole? Don't miss my French Toast Casserole. It tastes so much like the classic—no one will ever guess it's vegan, egg-free and dairy-free!
How to make Vegetarian Bagel Breakfast Casserole
This bagel breakfast casserole takes just 20 minutes of active prep and cooking time. Then, you'll pop it in the oven and let it bake for about 1 hour. Here's how to make it:
1. Tear bagels into bite-sized pieces. Toast until edges are golden and crisp.
2. Cook plant-based sausage until browned and fully cooked.
3. Whisk eggs, milk, dijon mustard, salt, and pepper together in a large bowl.
4. Stir in bagel pieces, sausage, cheddar cheese and scallions.
5. Transfer to a greased casserole dish. Top with more cheddar, cream cheese, and everything bagel seasoning. Cover with foil.
6. Bake for 30 minutes. Remove foil then bake uncovered for 30 to 45 minutes, until the edges are golden and center is set.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Use brick cream cheese: I recommend using cream cheese from a brick. It holds its shape better during baking than spreadable cream cheese from a tub.
- Grab a nonstick pan: Plant-based meat easily sticks while cooking, so a nonstick skillet is best. Since butter burns faster than oil, turn down the stove if it gets too hot, or swap the butter for olive oil!
- Grease the dish generously: Rub the casserole dish very well with butter. Make sure to get into the corners and edges! This helps the casserole portions release easily after baking.
- Add a baking sheet: Place the casserole dish on a baking sheet before baking to catch any accidental spills.
- Make-ahead tips: If prepping the night before, cover the dish tightly with foil so it doesn't dry out in the fridge. Let the dish sit on the counter while the oven preheats to take the chill off. Since the dish is cold, you will need to bake it for about 15 minutes longer (covered for 45 minutes instead of 30 minutes).
- Let it cool: Let the baked casserole rest for 5 to 10 minutes before serving. This helps the eggs fully set so the dish holds together when you serve it.
- Optional garnish: Sprinkle extra sliced scallions on top just before serving so they stay nice and green.
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Recipe FAQ's
Yes! You can assemble the whole dish the night before. Cover it tightly with foil and put it in the fridge. When you are ready, let the dish sit on the counter while the oven preheats. You will need to bake it covered for 45 minutes instead of 30 minutes since the dish is cold.
The casserole is ready when the edges are deeply golden brown and the center of the eggs is set. If you gently shake the pan and the center still jiggles a lot, it needs a few more minutes in the oven. Let it rest for 5 to 10 minutes before slicing so it holds its shape.
I haven't tested this recipe with gluten-free bagels, but a sturdy store-bought gluten-free bagel should work well. Keep a close eye on them during the toasting step, as gluten-free bread can sometimes brown faster.
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📖 Recipe
Vegetarian Bagel Breakfast Casserole
Ingredients
- 3 bagels (see note 1)
- 1 tablespoon butter (more for greasing)
- 4 plant-based sausages (14 oz / 400 grams, see note 2)
- 8 large eggs
- 2 cups milk (whole or 2%)
- 1 tablespoon dijon mustard (see note 3)
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 cups shredded aged cheddar cheese (see note 4)
- ½ cup sliced scallions (green onions, more for garnish)
- ⅓ cup cream cheese (from a brick)
- 1 to 2 tablespoons everything bagel seasoning (see note 5)
Instructions
- Preheat: Preheat oven to 375℉ (190℃). Generously rub (1) 9x13-inch (23x33 cm) casserole dish with butter and set aside.
- Toast Bagels: Slice 3 bagels in half, then tear into bite-sized pieces (1.5-inches/4 cm). Spread on a baking sheet. Bake until edges are golden and slightly crisp, 5 to 7 minutes.
- Brown sausage: Meanwhile, heat a large nonstick skillet over medium heat (see note 6). Melt 1 tablespoon butter. Crumble in 4 plant-based sausages, cook until browned and cooked through, 6 to 8 minutes.
- Combine: Whisk 8 large eggs in a large bowl. Add 2 cups milk, 1 tablespoon dijon mustard, ½ teaspoon fine sea salt, and ½ teaspoon black pepper. Whisk thoroughly. Add bagel pieces, cooked sausage, 1 ½ cups shredded aged cheddar cheese and ½ cup sliced scallions. Stir until evenly mixed.
- Top: Pour the mixture into your greased dish. Scatter remaining ½ cups shredded aged cheddar cheese on top. Cut ⅓ cup cream cheese into small cubes (0.5-inch/1.5 cm) and scatter on top. Sprinkle with 1 to 2 tablespoons everything bagel seasoning.
- Bake: Cover the dish tightly with foil. If baking right away, bake for 30 minutes (see note 7). Take off foil and bake until the center is set and the edges are deeply golden, another 30 to 45 minutes. Let cool for 5 to 10 minutes before serving. Garnish with extra sliced scallions, if desired.
Notes
- Bagels: Use Everything, Sesame, or Plain bagels. If your bagels are already stale and dry (2 to 3-ish days old), you can skip the toasting step.
- Sausages: I usually use Beyond Mild Italian Sausages, but choose your favorite. You can also use a bulk ground sausage (like Impossible Sausage Meat) instead of individual links.
- Dijon Mustard: Smooth dijon mustard is ideal. Whisk it very well into the eggs so there's no lumps. You can swap in grainy mustard or yellow mustard in a pinch.
- Cheese: Aged cheddar gives the best flavor, but mild cheddar works too. I used white cheddar for the photos, so orange cheddar will change the color. You can also try Gouda, Monterey Jack, or Gruyere instead of cheddar.
- Everything Bagel Seasoning: Use store-bought or homemade everything bagel seasoning (skip the blending step in the homemade recipe). Salt levels vary by brand, so adjust the amount to taste.
- Skillet: A nonstick skillet is best here since plant-based sausages can often stick to the pan. Watch your heat as you cook to keep the butter from burning.
- Make Ahead Option: To prep the night before, follow steps 1 through 5. Cover tightly with foil and put in the fridge overnight. Let the dish sit on the counter to warm slightly while the oven preheats. Bake covered for 45 minutes, then uncover and finish baking as directed.
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