Everything bagel cream cheese breakfast bake from Cravings - Hungry for More (page 28) by Chrissy Teigen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • molly17659 on May 18, 2026

    Fantastic recipe. I served at a brunch and everyone raved. I used halved cherry tomatoes instead of cut up whole ones. That worked well. I also only had pre-cooked breakfast sausage links, which worked just fine. This was so easy, filling and made a lot. I made mine the morning I served it, only letting it sit in the fridge for an hour or 2 before it went into the oven. It was perfection. I had several people ask for the recipe afterwards.

  • mdagl on August 11, 2023

    Halved the recipe, used plain bagels but added everything bagel seasoning to the custard mix. This turned out excellent and I will make this again.

  • julesamomof2 on June 04, 2021

    This was beyond delicious-everyone loved it. I made the recipe as written with the exception of using all whole milk instead of part half and half and it was fine. Definitely rich, but if you're going to have bagels, sausage, eggs and 4 different cheeses for breakfast why not just go for it. Loved the cream cheese 'bombs'.

  • anya_sf on June 10, 2020

    I used 6 oz sausage, removed from the casings and crumbled, and 16 oz spinach. This recipe seemed like it would be too rich for us, so I reduced the cheddar and Swiss cheeses to 1 cup each (1/2 cup reserved for the top), and the cream cheese to 6 oz, cut into 24 pieces for more even distribution; I would definitely do that again, as it was plenty cheesy. Bagels don't have the ideal texture for bread pudding, so refrigerate the assembled casserole 12 hours if possible (mine soaked 5 hours, which was pretty good). The flavor was delicious - loved the cream cheese "bombs".

  • Smokeydoke on May 09, 2019

    I must've made this dish 5x by now and I got the book less than a year ago. It is delicious. I've made it the way it's written but it's too rich so I made some adjustments. I only use 4 oz. of cream cheese and 1 cup cheddar. If I don't have half and half, I use 3 cups milk. The main reason I make this is because it freezes like a dream. I always have leftover bagels, so I play with the recipe and add whatever leftover protein I have on hand. I replace the spinach with whatever leftover greens I have, it's a great way to clean out the fridge.

  • southerncooker on December 26, 2018

    This was delicious. Made for part of our Christmas 2018 morning breakfast. Only complaint son said he'd like it better without the onions.

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Reviews about this recipe

  • Food52

    ..."a good mix-up of breakfast food" and "very satisfying/filling," though " too much of a pain to prepare for any old day."..."wished the everything bagel seasoning had come through more."

    Full review

  • Kitchn

    I took the Everything Bagel Bake (it's so smart and easy, you guys!) to a ladies' brunch and came home with an empty casserole dish.

    Full review
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