Crockpot Everything Bagel Breakfast Casserole Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready for assembly. Cook the bacon until crisp and crumble it into bite-sized pieces. Cut the bagels into uniform 1-inch cubes to ensure they cook at the same rate.

Have your eggs whisked and ready in a glass measuring cup so you can pour them quickly once the layers are assembled. Ensure your slow cooker is positioned on a level, heat-resistant surface with easy access to a power outlet.

Instructions

Layering the Ingredients

1. 1Prepare the Base
   Place the cubed everything bagels into the bottom of the slow cooker, ensuring they are spread out in an even layer to create a stable foundation for the other ingredients.
   Look for The bagel cubes should cover the entire bottom of the slow cooker insert evenly.
   Tip Using day-old bagels helps the bread hold its texture better during the slow cooking process.
2. 2Layer the Bacon
   Scatter the crumbled bacon evenly over the layer of bagel cubes, ensuring the bacon is distributed throughout to provide a savory flavor in every bite.
   Look for The bacon pieces should be well-distributed across the surface of the bagels.
   Tip Ensure the bacon is already fully cooked and crispy before adding it to the slow cooker.

At the end of this phase, the slow cooker should be filled with an even layer of bagel cubes topped with a uniform distribution of crumbled bacon. The base should look structured and ready to receive the liquid component. Ensure the ingredients are spread to the edges of the insert so that the heat circulates evenly during the cooking process.

Adding the Egg Mixture

3. 3Season and Pour
   Sprinkle the everything bagel seasoning over the bacon and bread mixture, then slowly pour the whisked eggs over the top, making sure the liquid reaches all the corners of the slow cooker.
   Look for The eggs should soak down into the bread cubes and coat the bottom of the slow cooker.
   Tip Whisk the eggs thoroughly in a separate glass measuring cup until no streaks of white remain.

Once the eggs are poured over the bagels and bacon, the mixture should look well-integrated. The seasoning should be visible on the surface. Check that the eggs have reached the bottom layer of the bagels.

The assembly should look cohesive, with the liquid mostly absorbed by the bread cubes, creating a uniform, saturated appearance throughout the slow cooker.

Slow Cooking the Casserole

4. 4Cook and Serve
   Cover and cook on low for 3 hours. To ensure the eggs are fully cooked through, verify the center reaches an internal temperature of 160°F (71°C).
   Look for The edges should be firm and the center should be fully set and fluffy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Let the casserole rest for about 5 minutes before serving to allow the structure to firm up.

After the cooking time, the casserole should be puffed, golden, and firm. A gentle press on the center with a spoon should show no liquid movement. The aroma should be savory and inviting, with the scent of toasted seasoning and bacon filling the kitchen. Check the internal temperature with a thermometer to ensure it reaches 160°F (71°C) before serving.

Common mistakes

A common mistake is using fresh, soft bagels that have not been cubed or toasted. These can become mushy under the weight of the eggs. Another error is failing to whisk the eggs thoroughly; streaks of white can lead to uneven texture.

Finally, avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, which extends the cooking time and can lead to a less consistent result.

How to tell it’s done

The casserole is done when the center is fully set and firm to the touch. Using a digital thermometer, verify that the center reaches an internal temperature of 160°F (71°C) to ensure the eggs are fully cooked through.

The edges should appear slightly golden and pulled away from the sides of the slow cooker, indicating that the eggs have completely coagulated. If the center still appears runny or liquid, continue cooking in 15-minute increments until fully set.

• Egg dishes: 160°F (71°C) in the thickest part