Prep Time: 40 minutes // Bake Time: 80 minutes


  1. Preheat the oven to 350 degrees.
  2. Grease a 2.5 quart baking dish.
  3. Cut the bagels into 1 inch cubes and layer in the bottom of the baking dish.
  4. Whisk eggs, milk, salt, and pepper until well combined.
  5. Pour the liquid mixture over the bagels.
  6. Place in the refrigerator and let the egg mixture soak into bagels for at least 30 minutes before baking.
  7. Slice mozzarella and tomatoes.
  8. Layer on top of the egg and bagel mixture.
  9. Bake for 60-80 minutes. It will depend on your baking disk, so check the bake during this time.
  10. You can check if it is done by gently poking into the center with a butter knife to make sure the eggs are set.
  11. Remove from oven and let stand for 10 minutes.
  12. Chiffonade the basil and sprinkle over the top of the bake.
  13. Drizzle with extra virgin olive oil and sprinkle on a bit of sea salt.


  • 4 Greater Knead Tomato Basil bagels
  • 8 eggs
  • 2½ c. milk
  • 2 large roma tomatoes, thinly sliced
  • 8 oz. fresh mozzarella, sliced
  • 3-4 basil leaves, cut into ribbons
  • Salt and pepper to taste
  • Extra virgin olive oil
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