Everything Bagel Breakfast Casserole

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I love a breakfast casserole on Christmas morning!

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When I’m at my sister’s house for Christmas, the present-opening part of the morning tends to go on...

and on...

and on!

Finally, my brother in-law, Josh, can’t stand it anymore.

He'll declare a break for us all to fuel up so that maybe we can finish all of presents sometime before dinner!

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We used to just make cinnamon rolls on Christmas morning.

But as much as we all love a good, old-fashioned, sugar-filled breakfast, we decided we wanted something a little more substantialnot to replace the sugary stuff, of course, just to go with it!

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And that brought us to breakfast casseroles!

What’s better than making a breakfast big enough to serve your whole family and barely lifting a finger because you made that breakfast the night before?

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Well, I guess there is one thing better...

Making your casserole with everything bagels!

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It’s like a bagel sandwich with eggs, bacon, and veggie cream cheesein casserole form!

And this year, it just might be the best present under your tree!

(Just to be clear, please don’t put this under your tree. Keep it refrigerated and bake at 375°. 😉)

Everything Bagel Breakfast Casserole

servings: 10 to 12

Ingredients:

  • 4 bacon strips (about 4 ounces)
  • 6 everything bagels (1 pound, 4 ounce-bag of bagels), chopped
  • 1 medium yellow squash, chopped (about 2 cups or 8 ounces)
  • 1 medium red bell pepper, diced (about 1 cup)
  • 4 scallions, coarsely chopped (about 1 cup)
  • 2 cups whole milk
  • 8 large eggs
  • 1 cup shredded Gruyere cheese (about 3 ounces)
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • One 8-ounce block of cream cheese, cut into ½-inch slices

Directions:

  1. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp—about 3 to 5 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then coarsely chop and set aside.
  2. In a large bowl, combine the bagel, squash, red bell pepper, and scallions, then set aside.
  3. In a medium bowl, whisk together the milk, eggs, Gruyere, salt, garlic powder, and ground black pepper.
  4. Prepare a 9 by 13-inch baking dish with cooking spray, then add half of the bagel mixture to the dish. Next sprinkle on half of the cream cheese and half of the bacon. Repeat this layering with the remaining bagel mixture, cream cheese, and bacon.
  5. Pour the egg mixture over the entire casserole, then cover the casserole and chill it in the refrigerator for at least one hour, but preferably overnight.
  6. Preheat the oven to 375°F. Remove the casserole from the refrigerator and bake it covered for 40 minutes, then uncovered until the eggs are set and the bagel pieces are toasted in spots—about 15 minutes more.
: @NikkiDinki

: @NikkiDinkiCooking
 

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Everything Spice Pumpkin Cheese Ball

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After eating my 124,562nd Everything Bagel with cream cheese, I had an epiphany.

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“I should make this into a cheese ball!”

“Better yet, a PUMPKIN cheese ball!!”

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And thus the Pumpkin Cheese Ball was born.

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I had seen different versions of pumpkin cheese balls on Pinterest.

But most of them involved hours of wait time and a series of rubber bands, which all seemed far above my pay grade (or attention span!).

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There had to be a better way.

And guess what?! I found it!

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Don't worry, I'll share my secret...

Basically you create a mouthwatering cheese ball made of goat cheese, cream cheese, sundried tomatoes, and scallions.

Cover it in Everything Bagel seasoning, then shape it with a chopstick or spoon.

And for the cutest final effect, top it with a pumpkin stem.

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It’s seriously that easy, and it’s done in 20 minutes.

And once you set it on the table, it will last about the same amount of time!

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Everything Spice Pumpkin Cheese Ball

servings: 10 to 12

Ingredients:

  • 8 ounces cream cheese
  • 5 ounces herbed goat cheese (such as Boursin)
  • ¼ cup finely chopped chives
  • ¼ cup finely chopped sundried tomatoes
  • ¼ cup everything bagel spice mix
  • 1 stem from small pumpkin or bell pepper

Directions:

  1. Place the cream cheese, goat cheese, chives, and sundried tomatoes in the bowl of a food processor or mixer, then process to combine until the mixture is smooth.
  2. Transfer the cheese mixture to a piece of plastic wrap. Use the plastic along with your hands to form the mixture into a short, squat ball, then place the plastic-wrapped ball in the refrigerator.
  3. Remove the stem from the bell pepper or pumpkin; if you use a pumpkin, it’s easiest to cut off the whole top of the pumpkin straight across, then cut around the base of the stem (rather than trying to break the stem off).
  4. Remove the cheese ball from the plastic and transfer it to a small plate. Pour/sprinkle the spice mix all over the cheese ball, pressing it in so that it sticks and coats the entire ball.
  5. Use a chopstick or spoon handle to press indented lines into the ball that resemble the creases on a pumpkin, then use your hands to smooth and reshape the ball.
  6. Insert the stem into the center of the top of the ball. Serve with your favorite crackers, and enjoy!

Notes:

  • If you’re having difficulty with Steps 4 or 5, try putting your cheese ball back in the refrigerator or freezer to chill longer. It will firm up and may be easier to work with.
  • If you don’t have a pumpkin or bell pepper, you can also use a 2-inch piece of broccoli stem; this also looks great!
: @NikkiDinki

: @NikkiDinkiCooking
Everything Spice Pumpkin Cheeseball 8.jpg
 

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