Go Back
Overnight Broccoli Cheddar Bagel Casserole
Melissa Hart

Overnight Broccoli Cheddar Bagel Casserole

Chewy bagel pieces stay distinct after an overnight soak and make this casserole more substantial than a soft white-bread strata. Blanched broccoli brings diner omelet flavor without releasing raw vegetable water. Sharp cheddar keeps the simple filling from tasting timid.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 5 plain day-old bagels cut into 1-inch cubes
  • 4 cups small broccoli florets
  • 2 1/2 cups shredded sharp cheddar cheese
  • 10 large eggs
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon butter for the dish

Method
 

  1. Blanch the broccoli in boiling water for 2 minutes, drain and spread it on a towel until completely cool and dry.
  2. Butter a 9-by-13-inch dish. Layer the bagel cubes, broccoli and 2 cups cheddar, then sprinkle the remaining cheese over the top.
  3. Whisk the eggs, milk, salt, dry mustard, pepper and garlic powder. Pour it evenly over the layers and press the bagels gently into the liquid.
  4. Cover and refrigerate for 8 to 16 hours. Let the dish stand out for 30 minutes while the oven heats to 350°F.
  5. Bake uncovered for 55 to 60 minutes, until the center is 160°F and no wet custard remains. Rest 10 minutes before cutting.