Everything Bagel Strata with Bacon and Scallions

Why You’ll Love This Recipe

• Classic “everything bagel” flavor in a cozy, custardy breakfast casserole.
• Make-ahead friendly: assemble the night before, bake in the morning.
• Cream cheese pockets melt into little bursts of tangy richness.
• Balanced with crisp bacon and fresh scallions for texture and brightness.

Grocery List

• Produce: 1 bunch scallions
• Dairy: Eggs (10), whole milk, heavy cream, cream cheese, butter
• Pantry: Everything bagels (5), Dijon mustard, kosher salt, black pepper, everything bagel seasoning (optional), bacon

Full Ingredients

Base

• 5 everything bagels (about 20–22 oz / 570–625 g), torn into 1 to 1 1/2-inch pieces
• 1 tbsp unsalted butter, for greasing the baking dish

Custard

• 10 large eggs
• 2 1/4 cups (540 ml) whole milk
• 1 1/4 cups (300 ml) heavy cream
• 1 tbsp (15 g) Dijon mustard
• 1 tsp kosher salt (use 1/2 tsp if using fine sea salt)
• 1/2 tsp freshly ground black pepper

Add-Ins

• 8 oz (226 g) cream cheese, cold, cut into 1/2-inch cubes
• 8 oz (225 g) thick-cut bacon, cooked crisp and chopped (about 1 cup)
• 6 scallions, thinly sliced (about 1 cup), divided (reserve 2 tbsp green tops for garnish)

Topping (optional but great)

• 1 tbsp everything bagel seasoning

Step-by-Step Instructions

Step 1: Crisp the bacon

Cook 8 oz bacon in a skillet over medium heat until deeply browned and crisp, 8–10 minutes. Transfer to a paper towel–lined plate to drain, then chop. Pour off excess fat, leaving about 1 teaspoon if you like to lightly toss a handful of bagel pieces for extra flavor (optional). Let bacon cool completely.

Step 2: Prep the bagels and pan

Grease a 9×13-inch (3-quart) baking dish with 1 tablespoon butter. Tear 5 everything bagels into 1 to 1 1/2-inch chunks. If the bagels are very fresh, spread the pieces on a sheet pan and dry in a 300°F (150°C) oven for 8–10 minutes; cool. Drying prevents a soggy strata.

Step 3: Cube the cream cheese

Cut an 8 oz brick of cream cheese into 1/2-inch cubes. Keep the cubes chilled until assembly so they hold their shape and form those signature creamy pockets as the strata bakes.

Step 4: Make the custard

In a large bowl, whisk together 10 eggs, 2 1/4 cups whole milk, 1 1/4 cups heavy cream, 1 tablespoon Dijon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth and homogenous. Avoid overbeating; you want minimal foam so the top bakes evenly.

Step 5: Assemble the layers

Scatter half the bagel pieces into the prepared dish. Evenly distribute half the bacon, half the sliced scallions, and half the cream cheese cubes over the bagels. Repeat with the remaining bagels, bacon, scallions, and cream cheese. Slowly pour the custard over the entire surface, pausing to let it seep in. Press gently with a spatula to submerge all pieces.

Step 6: Soak overnight

Cover tightly with foil or plastic wrap and refrigerate at least 8 hours and up to 24 hours. This rest hydrates the bagels so the interior bakes custardy while the top turns golden.

Step 7: Bake to custardy perfection

Position a rack in the center of the oven and preheat to 350°F (177°C). Uncover the strata and recover loosely with foil. Bake for 30 minutes. Remove the foil, sprinkle with 1 tablespoon everything bagel seasoning if using, and bake uncovered until puffed, golden, and set in the center, about 20 minutes more. An instant-read thermometer inserted in the middle should read 165°F (74°C).

Step 8: Rest, garnish, and serve

Let the strata rest 10–15 minutes to set before slicing. Garnish with the reserved scallion greens. Serve warm. Hot sauce or a little extra everything seasoning at the table is a nice touch.

Pro Tips

• Use day-old bagels or briefly dry fresh ones so the custard absorbs evenly.
• Keep cream cheese cold for clean cubes that become creamy pockets rather than fully melting into the custard.
• Press the bagel pieces down after pouring the custard to ensure every piece is moistened.
• Mind the salt: bagels, bacon, and bagel seasoning are salty—measure the 1 teaspoon kosher salt; reduce if your bacon is very salty.
• For doneness, look for a gentle jiggle in the center and verify 165°F (74°C) with an instant-read thermometer.

Variations

• Vegetarian Mushroom-Spinach: Swap bacon for 10 oz sautéed cremini mushrooms and 4 cups baby spinach cooked until wilted; season lightly with salt and pepper.
• Smoked Salmon & Dill: Omit bacon; add 6 oz flaked hot-smoked salmon and 2 tablespoons chopped fresh dill. Sprinkle with capers after baking.
• Jalapeño Cheddar: Add 1 cup shredded sharp cheddar to the layers and 1–2 thinly sliced jalapeños (seeded for less heat).

Storage & Make-Ahead

Make ahead by assembling up to 24 hours in advance and refrigerating. Leftovers keep 3–4 days, covered and refrigerated. Reheat individual portions in a 300°F (150°C) oven for 12–15 minutes or microwave gently until warm. To freeze, wrap baked, cooled squares tightly and freeze up to 1 month; thaw overnight in the refrigerator and reheat at 325°F (163°C) for 15–20 minutes. You can also freeze the assembled, unbaked strata for up to 1 month: wrap well, thaw 24 hours in the fridge, then bake as directed, adding 5–10 minutes if needed.

Nutrition (per serving)

Approximate for 1 of 8 servings: 620 calories; 40 g fat (22 g saturated); 34 g carbohydrates; 23 g protein; 2 g fiber; 750 mg sodium. Nutrition will vary with specific bagels, bacon, and seasoning.