The Easiest Pumpkin Apple Baked Oatmeal Cups

These Pumpkin Apple Baked Oatmeal Cups are baby- and toddler-approved, but great for the whole family! Make them in advance and stick them in the freezer to have a healthy, nutritious breakfast ready to go on busy mornings.

A cooling rack of freshly baked Pumpkin Apple Oatmeal Cups.

I don’t know about you, but our toddler always wakes up hungry and ready to eat. It seems like we can barely get a clean diaper on her before she’s begging “Food! Food!” Breakfast also so happens to be her favorite meal of the day, and she eats far more in the morning than she does for lunch and dinner, so we always try to have healthy, quick options on hand for her.

We’ve been big fans of baked oatmeal in our household for a while now. I love that it’s jam-packed with nutrients (especially with the right mix-ins) and that it’s handheld, resulting in much less of a mess than classic or even overnight oats make. While traditional baked oatmeals (in baking pans or dishes) are great, turning your baked oatmeal into single-serving cups ups the convenience factor and makes it really easy to only defrost what you need.

Here’s how this easy and tasty recipe is done!

What You Need

The good news is – not much! Most of the ingredients you’ll be using you’ll already have on hand, especially if you’re making this in the fall.

Rolled oats

I love getting the big bags from Trader Joe’s (these ones also happen to be gluten-free if you need that.)

Pumpkin purée

Buy the can OR make your own with this super simple homemade pumpkin purée recipe!

An apple
Milk

Any kind!

An egg
Maple syrup

And pantry staples like…

Baking powder, salt, vanilla extract and pumpkin pie spice

As far as equipment, you’ll just need a cupcake pan (we love these silicone ones *affiliate link*), a couple of bowls, a couple of measuring cups, and a whisk!

An overhead shot of Pumpkin Apple Baked Oatmeal Cups cooling on a rack.

How to Make Baked Oatmeal Cups

Once you get the basic process of these Pumpkin Apple Baked Oatmeal Cups down, you’ll be able to create tons of different variations.

Simply whisk together the dry ingredients, whisk together the wet ingredients, combine the two, and bake. Easy as that!

Other ideas for flavor combinations might be:

Banana and chocolate chip
Sweet potato and orange
Zucchini and raisin
Peanut butter and apple
Cinnamon and berry
Vanilla and peach

The possibilities are endless.

A straight-on look at a freshly baked batch of Pumpkin Apple Oatmeal Cups.

How to Store Baked Oatmeal Cups

Once the cups are baked and cooled, place them in a gallon-size Ziploc and freeze for up to three months.

When you’re ready to serve, simply microwave however many you need for 30 seconds to a minute (maybe more if you’re defrosting a bunch at once.)

Just like my Super Simple Pumpkin Carrot Muffins or my Peanut Butter and Banana Breakfast Cookies, these cups are a great on-the-go option for busy mornings, or even a great travel snack when you’re on the road. 

Read on for the recipe and, if you want to learn more of my tips and tricks for feeding toddlers, be sure you’re signed up for my weekly newsletter!

A stack of Pumpkin Apple Baked Oatmeal Cups leaning against a pitcher of milk.

Pumpkin Apple Baked Oatmeal Cups
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These Pumpkin Apple Baked Oatmeal Cups are baby- and toddler-approved, but great for the whole family! Make them in advance and stick them in the freezer to have a healthy, nutritious breakfast ready to go on busy mornings.

Course: Breakfast, Snack
Cuisine: American
Keyword: after-school, apple, baby-friendly, baby-led weaning, breakfast, freezer-friendly, meal prep, oatmeal, pumpkin, toddler
Servings: 12 people
Calories: 114 kcal
Author: CaliGirl Cooking
Ingredients
  • 3 cups rolled oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups milk of your choice (I used unsweetened vanilla almond milk)
  • 1 cup pumpkin purée (Use canned or follow the link in the Recipe Notes to make your own)
  • 1/4 cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup diced apple
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Spray cupcake pan with cooking spray and set aside.

  2. In a large mixing bowl, whisk together oats, baking powder, salt and pumpkin pie spice.

  3. In a medium mixing bowl, whisk together milk, pumpkin purée, maple syrup, egg and vanilla.

  4. Add wet ingredients to dry ingredients and whisk to combine. Whisk in diced apple.

  5. Using your 1/4 cup measure, scoop mixture into prepared cupcake pan.

  6. Bake at 350 degrees for 18-20 minutes, or until oatmeal is set.

  7. Let cool at least 10 minutes before removing from pan. Let cool completely before transferring to Ziploc for freezer storage.

Recipe Notes

Here's the recipe for homemade pumpkin purée!

“Feed a Crowd” Make-Ahead Breakfast Enchiladas

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

A finished dish full of Make-Ahead Breakfast Enchiladas.

If you haven’t yet discovered the beauty of make-ahead enchiladas, you’ve really been missing out! They’re a great meal prep dish for weeknights, as they can be composed well in advance and then just popped in the oven right before you’re ready to serve them. They’re also incredibly freezer-friendly once they’re cooked, making them a great option to make for friends and family who have just had a baby, experienced an illness or death in the family, etc., etc.

And what do I love most, in particular, about these Make-Ahead Breakfast Enchiladas? The fact that I can prep them and just pop them in the refrigerator the night before I need to serve a crowd in a hurry.

I don’t know about you, but our little one does NOT have the patience to sit around and wait hours for her first meal of the day, so these have been a fantastic option for us in the mornings when we have family visiting and need to get something on the table fast.

So let’s get into the details about how to make the only crowd-pleasing breakfast you’ll want to serve from now on:

How to Master Enchilada Prep

The first thing you’ll want to do is make your enchilada sauce. Sure, you can use store-bought [*affiliate link], but let me tell you, this was the first time I’d ventured into making enchilada sauce on my own and it was soooo easy. You should totally do it because you’ll never turn back. And most of the ingredients are things you’ll already have on hand in your pantry.

A dish of breakfast enchiladas being prepared, covered with homemade red enchilada sauce.

There are three other ingredients you’ll need to prepare before assembling your enchiladas:

  1. Shredded meat of your choice (I love buying the Trader Joe’s carnitas or making up a quick batch of my favorite Instant Pot Shredded Chicken.)
  2. Sautéed onions and peppers.
  3. Scrambled eggs.

Once you have the sauce and these three essential components ready to go, you’ll want to set up a big assembly line for all of your tortillas. The more space you have to spread out multiple tortillas, the faster the assembly process will go.

Now line up your tortillas and assemble away!

Tortillas lined up and filled with eggs, vegetables and shredded meat to make breakfast enchiladas.

Fill your choice of corn or flour tortillas with the shredded meat, vegetables and scrambled eggs. Roll each one up tight and line them all up in a 9-by-13-inch baking dish sprayed with cooking spray.

Before tucking the enchiladas away in the refrigerator for the night (or into the freezer if you plan on serving them more than a day later), top them with your homemade enchilada sauce and plenty of shredded cheese.

Then cover, refrigerate (or freeze) and tuck them away until you’re ready to serve!

A dish of make-ahead breakfast enchiladas all prepped and ready to be refrigerated or frozen until serving.

How to Feed a Crowd

The morning you’re ready to serve these yummy enchiladas, simply uncover the dish and pop it into a 350-degree oven for 15-20 minutes (more if the enchiladas have been frozen.) If you want to get the cheese on top extra brown and bubbly, turn on the broiler for the last five minutes or so.

Finally, you can’t forget the toppings! Be sure to top your breakfast enchiladas with plenty of fresh cilantro and avocado before dishing them out to your hungry crew.

This is the perfect breakfast for any time of year: summer mornings when you want to get outside first thing, busy school days when you have lots of hungry mouths to feed, or special holidays when your house is brimming with family and friends.

A single serving of delicious make-ahead breakfast enchiladas.

Make-Ahead Breakfast Enchiladas
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, enchiladas, freezer-friendly, kid-friendly, make-ahead, meal prep, Mexican
Servings: 8 people
Calories: 446 kcal
Author: CaliGirl Cooking
Ingredients
For the sauce:
  • 3 ounces tomato paste
  • 2 cups chicken or vegetable broth
  • 2 tablespoons olive or avocado oil
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
All other ingredients:
  • 1 tablespoon olive or avocado oil
  • 1 bell pepper, diced
  • 1/2 medium onion, diced
  • 8 eggs
  • 8 medium tortillas (corn or flour)
  • 12 ounces shredded meat (carnitas, beef or shredded chicken)
  • 5 ounces shredded cheese (I used a mix of cheddar, fontina and jack)
  • Cilantro, for topping
  • Sliced avocado, for topping
Instructions
  1. First, make the sauce. Place tomato paste and broth in a medium saucepan over medium heat.

  2. In a small bowl, mix together the oil and flour with a fork, then add it to the saucepan with the tomato paste and broth. This will help thicken it.

  3. Add the remaining ingredients to the saucepan mixture and stir to combine. Bring to a gentle simmer, cooking until sauce thickens slightly, then turn down the heat to low to keep warm while you make the rest of the enchilada components.

  4. Spray a 9-by-13-inch baking dish with cooking spray and set aside.

  5. If you are planning on serving the enchiladas right away, preheat the oven to 350 degrees Fahrenheit.

  6. Place a medium saute pan over medium heat on the stove and add 1 tablespoon oil. Once oil is warm, add bell peppers and onions. Saute until onions are translucent and fragrant, then move the mixture to a separate mixing bowl.

  7. Using the same saute pan, scramble the eggs using the leftover oils and juices from the vegetables. Once eggs are cooked, remove to your other mixing bowl.

  8. Lay tortillas out onto a large prep space so you can assemble them all at once. Divide the vegetables, shredded meat and eggs evenly among the 8 tortillas.

  9. Roll each one up and tuck it into the prepared baking dish. It’s okay if they’re a bit snug.

  10. Once all of the tortillas are tucked into the baking dish, top them with the enchilada sauce, then with the shredded cheese.

  11. At this point, you can cover and freeze or refrigerate the enchiladas until you are ready to serve them OR you can bake them right away.

  12. When you’re ready to bake, place the enchiladas on a rimmed baking sheet (to catch any drips) and pop them into a 350-degree oven for 15-20 minutes. If your enchiladas are frozen, you may need closer to 30-35 minutes. To make the cheese on top extra-bubbly and brown, turn the broiler on for the last 5 minutes or so of baking.

  13. Once enchiladas are warmed through, remove from the oven and top with fresh cilantro and sliced avocado before serving.

Recipe Notes

DISH DENSITY: High

Oat Milk Chia Pudding with Blueberry Orange Compote

One of my favorite oat recipes for baby, this dairy-free, protein-packed Oat Milk Chia Pudding with Blueberry Orange Compote has no sugar added, is baby-led weaning approved and will satisfy every member of the family!

Three jars of Oat Milk Chia Pudding with Blueberry Orange Compote lined up on a rustic wood serving tray, surrounded by fresh blueberries.

What’s the big deal about oats?

When it comes to baby-led weaning and feeding my little one, there is one ingredient that I have absolutely sworn by, and that’s rolled oats! They’re incredibly nutritious – being rich in antioxidants and high in fiber – and also very filling. They’re also often gluten-free, which makes them a great alternative for any little ones who may have a gluten allergy or intolerance.

Some of my favorite ways to include oats in my little one’s diet are via blender muffins and pancakes, and you can read all about those in my e-cookbook, 30 Freezer-Friendly Recipes for Babies and Toddlers

However, I recently jumped on the oat milk bandwagon, so I couldn’t wait to try and make this dairy-free treat for my babe. Let me tell you, after coming up with this recipe for Oat Milk Chia Pudding with Blueberry Orange Compote, it has become a breakfast staple for EVERY member of our household. It is just so good!

A close-up shot of a jar of Oat Milk Chia Pudding with Blueberry Orange Compote with a bowl of blueberries in the background.

As I mentioned in my Healthy Carrot Cake Pancakes post, we’re following the baby-led weaning method for introducing Raia to food, and have already tested her on dairy, wheat and nuts/nut butters with no adverse reactions. (I’ve written a post with more about when to start baby-led weaning and what it all involves as well.) In regards to common allergens, this recipe doesn’t contain ANY, so even if you aren’t doing BLW (or your child has shown some sort of adverse reaction to those allergens I’ve listed above) this is the perfect healthy recipe to keep in your arsenal.

Didn’t I tell you oat recipes are magical for little ones??A straight on shot of a row of Oat Milk Chia Pudding jars topped with blueberry orange compote.

How to enjoy this Oat milk chia pudding recipe tomorrow

As all chia puddings do, this recipe does need to be started a day or two in advance, but aside from that the preparation is sooo easy. If you’re any sort of meal prepper, this recipe is for you. You’ll want to get the chia pudding started at least one night before you want to eat it, but I found it got even better with a couple of days in the refrigerator to set up.

As far as the compote, I recommend making it the day before as well since I’m not so sure how a warm compote would taste on the chilled pudding (could be good, though!) You can also use this compote as a no-sugar-added way to make a delicious PB&J for your little ones. Because we all know that’s another go-to for all us busy moms!

I can promise you this – once you taste this Oat Milk Chia Pudding with Blueberry Orange Compote, you won’t want to stop making it. It’s tasty, nutritious and, once it’s prepped, takes no time at all to serve. It’s the perfect breakfast for these last few summer days and still a great option once school starts up again in a couple of weeks.

Three jars of Oat Milk Chia Pudding with Blueberry Orange Compote on a rustic wooden plank.

What are some of your favorite oat recipes for baby?? Let me know in the comments below!

Oat Milk Chia Pudding with Blueberry Orange Compote (Baby-Friendly!)
Prep Time
15 mins
Cook Time
15 mins
Resting Time
8 hrs
Total Time
8 hrs 30 mins
 

A dairy-free, protein-packed breakfast with no sugar added, this Oat Milk Chia Pudding with Blueberry Orange Compote is baby-led weaning approved but will satisfy every member of the family!

Course: Breakfast
Cuisine: American
Keyword: baby-friendly, breakfast, dairy-free, gluten-free, grain-free, healthy, kid-friendly, make-ahead, meal prep
Servings: 4 servings
Calories: 90 kcal
Author: CaliGirl Cooking
Ingredients
For the pudding:
  • 1/4 cup chia seeds
  • 3/4 cup oat milk
  • 1/2 teaspoon vanilla extract or vanilla bean paste
For the compote:
  • 6 ounces blueberries
  • 1/4 cup water
  • 2 teaspoons orange zest
Instructions
  1. Combine the chia seeds, oat milk and vanilla extract or paste in a Mason jar with a lid. Shake to combine and place in refrigerator for at least 12 and up to 36 hours.

  2. To make the compote, combine blueberries, water and orange zest in a small saucepan. Bring to a boil and then reduce to a simmer, cooking until blueberries break down and mixture is reduced to a jam-like texture. Let cool completely before serving with chia pudding. 

  3. To serve, scoop some chia pudding into a bowl and top with compote.

No Guilt Southwestern Corn, Kale and Quinoa Salad

A healthy, make-ahead salad that’s low on guilt yet full on flavor, this Southwestern Corn, Kale and Quinoa Salad will become a new family favorite in no time.

This No Guilt Southwestern Corn, Kale and Quinoa Salad is the perfect healthy, make-ahead meal that will please the whole family!

How, oh how is it August already?? This summer has just flown by but, hey, we still have at least a month left, so let’s make the most of it, shall we? It may mean different things to different people, but I think one thing we can all agree making the most of summer does NOT mean is spending a ton of time in the kitchen – which is why you need some of this No Guilt Southwestern Corn, Kale and Quinoa Salad in your life.

With the little one keeping me busy and the beautiful weather keeping us outside, I’ve personally found myself in the kitchen less than I have probably ever been in my life, which means I am loving anything that I can make a big batch of in advance. I need to be able to come home from a morning at the beach, reach into the refrigerator and have lunch there waiting for me – because goodness knows the little one will NOT wait for me to whip up any sort of elaborate meal!

This Southwestern Corn, Kale and Quinoa Salad is just what my summer-loving heart ordered. Full disclosure, this recipe was inspired by a Trader Joe’s salad I grabbed in complete haste one day when I knew there was nothing waiting for me at home for lunch. Yes, it was a quinoa salad (which, on its own can be quite drab) but somehow the sweet corn, juicy tomatoes and creamy poblano-cilantro dressing all complemented each other just perfectly. So I set out to make my own version!

A healthy, make-ahead salad that's packed with protein and nutrients.

The salad part was pretty obvious – quinoa, corn, kale, tomatoes and some chunks of poblano pepper for good measure – but then came the dressing. I loved the creaminess of the dressing in the TJ’s version, but if this was going to be my go-to grab-and-go lunch, it needed to be as healthy as possible – which meant, Greek yogurt! I love how thick and creamy it is while also having so many nutritional benefits. And, honestly, I knew that all the other ingredients I’d be adding in were so packed with flavor that that was all I needed.

Speaking of those other ingredients – garlic, cilantro and roasted poblanos, I’m looking at you! I knew that would be all I needed to make this No Guilt Southwestern Corn, Kale and Quinoa Salad of mine a reality.

So, it’s pretty obvious that this recipe is packed with flavor, but the other thing I love so much about it is how much of it can be prepped in advance. Literally each of the steps that requires cooking can be done up to a few days ahead of time, so you can work on it whenever you have a free minute (or 10) in the kitchen. And, once it’s done and assembled, you’ll have enough Southwestern Corn, Kale and Quinoa Salad to last you at LEAST a week.

Meal prep lovers unite! This No Guilt Southwestern Corn, Kale and Quinoa Salad is nutrient-rich and will give you an entire week of healthy lunches.

If those aren’t all signs of a winning recipe, I don’t know what would be!

Maybe it’s time you see for yourself… 😉

No Guilt Southwestern Corn, Kale and Quinoa Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

A healthy, make-ahead salad that’s low on guilt yet full on flavor, this Southwestern Corn, Kale and Quinoa Salad will become a new family favorite in no time.

Course: Main Course, Salad, Side Dish
Keyword: make-ahead, meal prep, quinoa, southwestern
Servings: 8 people
Calories: 355 kcal
Author: CaliGirl Cooking
Ingredients
For the salad:
  • 2 cups uncooked quinoa
  • 1 poblano pepper
  • 2 ears of corn, kernels cut off the cob
  • 1 tablespoon butter
  • 2 cups cherry tomatoes, halved
  • 2 cups kale, destemmed and cut into bite-size pieces
For the dressing:
  • 1 cup plain, non-fat Greek yogurt
  • 1 poblano pepper
  • 4 cloves garlic, peeled
  • 3/4 cup cilantro leaves
  • 1/4 - 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
Instructions
  1. Cook the quinoa according to package directions. (I usually put one part quinoa to two parts water in a saucepan, bring it to a boil, turn it down to a heavy simmer and let cook with the lid on for about 10 minutes, or until water is absorbed.) Fluff gently with a fork and let cool completely.

  2. Next, you’ll want to cook the peppers (both of them) and the corn. If you have a gas stove, simply cut the stem off of the peppers and hold them over a burner until they are lightly charred. If you have an electric stove, you may have to head to your grill to get that nice looking char. Let cool and then cut one pepper into large chunks and one into a small dice.

  3. For the corn, heat 1 tablespoon of butter in a medium saucepan over medium-high heat. Once the butter is melted, add the corn kernels and cook, stirring occasionally, until they are golden brown and smell caramelized. Remove from heat and let cool. 

  4. The final thing you’ll want to prep before assembling the salad is the dressing. Combine all dressing ingredients (including the charred poblano that is in large chunks) in a blender, omitting the olive oil and salt for now. Blend until ingredients are fairly creamy, then start streaming in the olive oil, until you come to a consistency you like. Finally, season with salt. 

  5. In a large bowl, combine all salad ingredients – quinoa, corn, diced poblano, kale and tomatoes – then pour on dressing and stir to combine. Salad will keep for up to a week in the refrigerator!

Indulgent Smoked Salmon and Bagel Breakfast Casserole

This incredibly Indulgent Smoked Salmon and Bagel Breakfast Casserole is going to become your new go-to weekend brunch recipe.

A hearty dish of Indulgent Smoked Salmon and Bagel Breakfast Casserole is delicious, easy to assemble and sure to feed a crowd at brunch!

That’s right, I’ve taken just about everything that goes into your favorite bagel breakfast – we’re talking cream cheese, chives, smoked salmon, the works – and turned it into a tasty casserole that will feed a crowd. I mean, what’s not to like about that?

To be honest, I’ve been wanting to make something along the lines of an Indulgent Smoked Salmon and Bagel Breakfast Casserole for a looooong time, but have been struggling to find just the right excuse to make it – or enough people to feed it to. So when my Santa Barbara Foodie Gals decided it was time for our first picnic of the warm weather season, and a brunch picnic at that, I knew it would be the perfect opportunity to test this recipe out on a critical yet incredibly appreciative crowd.

One little piece of this Indulgent Smoked Salmon and Bagel Breakfast Casserole is all you need at brunch to start your day off on the right foot!

We opted to hold our season opener of a picnic at the Santa Barbara Mission Rose Garden, which is probably one of the most beautiful open, public spaces you’ve ever seen. It’s our favorite spot for picnics, with a large, open grassy area framed by a lush rose garden and our own historic mission, which still functions as a church today. If you’re ever in the Santa Barbara area and looking for some scenic spots in addition to your eating and drinking, this Rose Garden (along with the Santa Barbara County Courthouse, home to the Sunken Gardens) are not to be missed.

We had quite the spread at our SB Foodie Gals get-together, and my Indulgent Smoked Salmon and Bagel Breakfast Casserole was a huge hit (although not the only star of the show as quiche, mimosas and donuts were also in attendance.) Needless to say, I got the approval on the recipe so I’m super excited to share it with you today!

There's quite a bit of deliciousness in a hearty slice of this Indulgent Smoked Salmon and Bagel Breakfast Casserole!

You know I’m the hugest fan of balanced living and whole foods eating whenever possible, so you should also know I’m not messing around when I call this dish indulgent. Gluten, dairy, cheese, CARBS – we’ve got it all in this bad boy, hence my emphasis on enjoying it only once in a while, in great company. It’s a dish that can serve a crowd, so it would be the perfect addition to an otherwise balanced brunch menu. In fact, a fresh fruit salad and crudité platter would be the perfect accompaniments!

I roughly based this Indulgent Smoked Salmon and Bagel Breakfast Casserole recipe on my savory bread puddings, however I increased the quantities of certain things to account for the crazy absorption rate of the bagels (and to make it a bit more egg-y and “breakfast-like.”)

When it comes to bagels, feel free to use whatever flavor you prefer to pair with your lox. I used a combo of onion and pretzel, but I also think everything bagels, rye, salt or even plain would be just fab here.

A boatload of bagels form the base of this tasty smoked salmon breakfast casserole, perfect to serve a crowd for brunch!

Also, I baked the casserole pretty much right after I assembled it, but I’m venturing to guess that prepping it a little bit in advance (maybe even the night before?) might be a VERY smart idea. After all, after everything is mixed together and loaded in the casserole dish, your Indulgent Smoked Salmon and Bagel Breakfast Casserole is pretty much “set it and forget it,” and who doesn’t want that when you’re trying to entertain a crowd?

This Indulgent Smoked Salmon and Bagel Breakfast Casserole is the perfect make-ahead dish to serve at your next brunch!

Indulgent Smoked Salmon and Bagel Breakfast Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This make-ahead casserole is loaded with bagels, smoked salmon, cream cheese and all your other favorite bagel toppings, and is perfect to serve a crowd!

Course: Breakfast
Servings: 10 servings
Calories: 530 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter, melted
  • 9 bagels (your choice of flavor), cubed
  • 8 ounces cream cheese, cubed and softened to room temperature
  • 1 1/2 cups grated Parmesan cheese, plus 1 additional cup for topping
  • 12 eggs
  • 1 cup milk of your choice
  • 1/4 red onion, diced
  • 4 ounces smoked salmon, chopped
  • 1 tablespoon chopped fresh chives, plus 1 additional tablespoon for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Pour melted butter into a 15-quart baking dish and turn to coat dish. Set aside.

  2. In a large mixing bowl, combine all ingredients (except the 1 cup of Parmesan and 1 tablespoon of chives for topping.)

  3. Pour mixture into prepared casserole dish and sprinkle 1 cup grated Parmesan over top.

  4. Bake in 400 degree oven for 30-45 minutes, or until eggs are fairly set (they may continue to cook a bit after removing the casserole from the oven so don’t fret if they’re still a tiny bit runny.)

  5. Let cool slightly and sprinkle on additional tablespoon of chopped fresh chives before serving.