Description
A cozy and savory bagel casserole baked until golden brown, filled with toasted bagel cubes, juicy cherry tomatoes, fresh spinach, briny olives, and melty mozzarella. Perfect for brunch, dinner, or meal prep, this comforting bake delivers rich flavor and satisfying texture in every bite.
Ingredients
Units
Scale
- 4 large plain bagels, cut into 1 inch cubes
- 1 1/2 cups whole cherry tomatoes
- 2 cups fresh spinach, loosely packed
- 1 1/2 cups mozzarella cheese, cubed
- 6 large eggs
- 2 cups whole milk
- 1/2 cup sliced black olives
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- 1/4 cup green onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a 9×13 inch baking dish with olive oil.
- In a large mixing bowl, whisk together eggs, whole milk, salt, and black pepper until smooth and fully combined.
- Spread cubed bagels evenly in the prepared baking dish. Scatter spinach, cherry tomatoes, and sliced black olives evenly over the bagels.
- Pour the egg mixture evenly over the bagel mixture, gently pressing down so the cubes absorb the custard.
- Sprinkle cubed mozzarella evenly over the top, then finish with sesame seeds.
- Bake for 35 to 40 minutes, or until the top is golden brown and the center is set.
- Remove from oven and let rest for 10 minutes. Garnish with chopped green onions before serving.
Notes
- For best texture, use slightly stale bagels so they absorb the custard evenly.
- If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.
- The casserole can be assembled the night before and refrigerated, then baked fresh in the morning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 165mg