Cozy Bagel Cream Cheese Strata Recipe

The aroma of toasted onion and garlic from the bagels fills the kitchen, promising a savory start to the day.

This Bagel Cream Cheese Strata transforms simple breakfast staples into a rich, custard-soaked bake that feels like a special occasion meal.

I love how the pockets of warm cream cheese melt into the eggs, creating a texture that is both fluffy and satisfyingly creamy.

What Makes This Bagel Cream Cheese Strata a Keeper for Years to Come

The beauty of this recipe lies in its ability to turn day-old bagels into something far better than their original form. The bread soaks up the savory custard while maintaining a satisfying chew that soft bread stratas often lack.

You can assemble the entire dish the night before, making it the ultimate solution for stress-free holiday mornings or lazy weekends. It requires minimal active time, allowing you to enjoy your coffee while the oven does all the heavy lifting.

This dish is incredibly versatile, welcoming whatever vegetables or cheeses you happen to have in your refrigerator. It feeds a hungry table effortlessly, offering a hearty slice that keeps everyone full until lunch.

If you enjoyed this savory breakfast bake, you’ll want to try my Perfect Crumbly Apple Streusel Scones next, plus the Easy Lemon Blueberry Soft Cookies delivers the same bold flavors. Both Perfect Crumbly Apple Streusel Scones and Easy Lemon Blueberry Soft Cookies share the same simple approach that makes weeknight cooking stress-free.

Everything You Need for Perfect Bagel Cream Cheese Strata

Here’s what you’ll need to get started on this savory feast:

• Everything Bagels: Stale or day-old bagels work best for absorbing the liquid without becoming mushy.
• Cream Cheese: Use full-fat brick style cream cheese, kept cold so it is easier to cube.
• Eggs: Large eggs provide the structure and richness for the custard base.
• Whole Milk: Adds creaminess to the egg mixture for a tender crumb.
• Half and Half: Provides extra richness and a silky texture to the casserole.
• Sharp Cheddar Cheese: Grated from the block for the best melting capability and flavor punch.
• Spinach: Fresh spinach adds color and nutrition, balancing the rich cheese and bread.
• Red Onion: Finely diced onion offers a sharp, savory contrast to the creamy elements.
• Beef Bacon: Adds a smoky, salty crunch that mimics traditional bacon perfectly; turkey bacon also works well.
• Dijon Mustard: A small amount adds depth and tanginess to the egg custard without overpowering it.

My Method for Bagel Cream Cheese Strata

Let’s get cooking!

1. Grease a 9×13 inch baking dish generously with butter or non-stick spray and set it aside.
2. Cut the bagels into 1-inch cubes and spread them out on a baking sheet to dry for an hour, or toast them lightly in the oven at 300°F for 10 minutes.
3. Crisp the chopped beef bacon in a skillet over medium heat until golden, then drain on paper towels.
4. Whisk the eggs, milk, half and half, Dijon mustard, salt, and pepper in a large bowl until the mixture is completely smooth and combined.
5. Scatter half of the bagel cubes into the prepared baking dish, followed by half of the spinach, onions, beef bacon, cheddar, and cubed cream cheese.
6. Repeat the layers with the remaining ingredients, ensuring the cream cheese cubes are distributed evenly throughout the dish.
7. Pour the egg custard evenly over the entire casserole, pressing down gently on the bagels with a spatula to ensure they are submerged.
8. Cover the dish tightly with foil and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to absorb the liquid.
9. Preheat your oven to 350°F (175°C), remove the casserole from the fridge, and let it sit on the counter for 20 minutes while the oven warms.
10. Bake covered for 30 minutes, then remove the foil and bake for another 20-30 minutes until the top is golden brown and the center is set.

Bagel Cream Cheese Strata Tips

Using slightly stale bagels is the secret to a strata that holds its shape and doesn’t become soggy. I often buy a bag of bagels specifically to let them sit out on the counter for a day before assembling this dish.

Keep your Bagel Cream Cheese Strata cream cheese very cold when cutting it into cubes to maintain distinct pockets of creaminess. If the cheese is too soft, it will blend into the eggs rather than creating those lovely melted nuggets.

Allow the baked strata to rest for at least 10 to 15 minutes after taking it out of the oven. This resting period lets the custard set fully, making it much easier to slice neat squares for serving.

Best Ways to Enjoy Bagel Cream Cheese Strata

This rich casserole pairs beautifully with a bright, acidic side salad of mixed greens tossed in a lemon vinaigrette. The freshness of the salad cuts through the savory heaviness of the cheese and eggs perfectly.

I also love serving this Bagel Cream Cheese Strata alongside a platter of fresh seasonal fruit like melon, berries, or citrus segments. A strong cup of black coffee or freshly squeezed orange juice completes the meal wonderfully.