I love simple meals that feed a crowd and still taste like something I’d order from a takeout menu. This Pizza Bagel Bites Casserole turns mini pizza bagels into an easy, cheesy bake that’s perfect for weeknights, parties, or a fun weekend brunch. I’ve made it several times and adjusted the bake time and layering so it’s reliably melty without getting soggy.
Why Make This Recipe
- Fast comfort food: ready in about an hour and uses pantry staples for a quick fix.
- Crowd-pleaser: kid-friendly and great for potlucks or game day.
- Flexible: swap proteins and veggies to suit what you have on hand.
- Make-ahead friendly: assemble the night before and bake when guests arrive.
I also love this recipe because it scales easily — I’ve halved and doubled it without losing texture or flavor. For portable mini versions, check this idea for mini pizza bagels for lunch boxes that inspired my portioning.
Recipe Overview
- Prep time: 20 minutes.
- Cook time: 30–35 minutes (plus optional 5–10 minutes broil).
- Total time: 50–60 minutes.
- Servings: 6–8 (about 1 cup per serving).
- Difficulty: Easy.
- Method: Assemble in a 9×13-inch baking dish and bake at 375°F (190°C), finishing under the broiler for a browned top.
I sometimes compare this to other cozy casseroles; if you like tater tot pizza casserole flavors, you’ll recognize the same crowd-pleasing vibes (see a related casserole idea).
My Experience Making This Recipe
On my first try the bagels got a bit soggy in the center, so I now toast halves for 3–4 minutes before layering. I also tested using beaten eggs and a splash of milk to bind everything — that helps the casserole hold together when you scoop it out.
How to Make Pizza Bagel Bites Casserole
This is a simple assembly bake. Halve 12 mini bagels (or 6 sandwich bagels), layer toasted halves in a greased 9×13 pan, spoon on 1 1/2 cups pizza sauce, scatter 1/2 lb cooked Italian sausage or 1 1/2 cups chopped pepperoni, add 2 cups shredded low-moisture mozzarella and 1/2 cup grated Parmesan. For a binding custard, whisk 3 large eggs with 1/2 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper and pour evenly over the pan. Bake covered with foil at 375°F (190°C) for 20 minutes, remove foil and bake 10–15 more minutes until set and bubbly. Finish 1–2 minutes under the broiler to brown the top if desired.
Equipment: 9×13 baking dish, mixing bowl, whisk, skillet for browning sausage or veggies, and foil. Expect bubbling sauce and a golden cheese crust when it’s done.
Expert Tips for Success
- Toast bagels lightly first (350°F for 3–4 minutes) to reduce sogginess; it creates a barrier that keeps centers pleasantly chewy.
- Use low-moisture mozzarella for less water release and a silkier melt; shred your own from a block for best texture.
- Drain or sauté watery vegetables (mushrooms, zucchini) before adding to prevent excess moisture.
- If you use raw sausage, brown and drain it first; this improves flavor and removes fat that can make the casserole greasy. See a lighter bite inspiration with cauliflower pizza bites here: crispy cauliflower pizza bites.
- For even cooking in convection ovens, lower the temperature by 25°F and check 5–8 minutes earlier.
How to Serve Pizza Bagel Bites Casserole
- Serve with a crisp green salad and a simple vinaigrette to cut the richness.
- Top individual portions with fresh basil or a drizzle of extra-virgin olive oil for bright flavor.
- Offer dipping sauces—extra pizza sauce, garlic butter, or ranch—for party-friendly serving. Check this holiday-style appetizer idea for presentation tips: holiday pizza bites.
- Great for brunch: reheat slices and serve with scrambled eggs or a fruit salad.
Storage and Reheating Guide
- Refrigerate: cool completely, cover tightly with plastic wrap or store in an airtight container; keep up to 3–4 days.
- Freeze: portion into airtight freezer-safe containers or wrap tightly in foil and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat from refrigerated: bake at 350°F (175°C) for 12–15 minutes, covered, until warmed through. For single portions, microwave 60–90 seconds on high, then crisp in a 375°F oven for 5 minutes if desired.
- Reheat from frozen: bake covered at 350°F for 25–35 minutes, then uncover and cook until bubbly.
Recipe Variations
- Gluten-free: use gluten-free bagels or toasted gluten-free English muffins and confirm all processed toppings are GF.
- Dairy-free: swap mozzarella for a high-quality plant-based shred and use nutritional yeast for added “cheesy” depth.
- Vegetarian: omit meat and add sautéed bell pepper, mushrooms, spinach, and artichoke hearts.
- Breakfast version: add 6 beaten eggs to the milk mixture, use breakfast sausage and sharp cheddar, and bake until the custard is set.
Nutritional Highlights
- Good source of protein from cheese and meat; use lean turkey pepperoni or turkey sausage to lower saturated fat.
- Watch sodium: processed bagels, sauce, and cured meats add salt quickly—opt for low-sodium sauce and reduced-sodium bagels when possible.
- Allergens: contains wheat (bagels), dairy (cheese, milk), and eggs (if you use the custard). Adjust as needed for allergies and label servings for guests.
Troubleshooting Common Issues
- Soggy center: make sure bagels are lightly toasted and drain any wet veggies or meats; reduce custard liquid if needed.
- Dry casserole: don’t overbake and add a splash more milk (1–2 tbsp) to the egg mixture next time for moisture.
- Uneven browning: rotate the pan halfway through baking and use the broiler for 1–2 minutes to finish the top.
Frequently Asked Questions
Q1: Can I assemble this the night before?
A1: Yes. Assemble and cover tightly, then refrigerate overnight. Let it sit at room temperature for 15–20 minutes before baking and add a few extra minutes to the bake time since it will be chilled.
Q2: Can I use store-bought mini bagel bites or frozen pizza bagels?
A2: You can, but adjust bake time: frozen bagels need more oven time and can release extra moisture. Thaw briefly and toast before assembling to reduce sogginess.
Q3: How can I make this lighter without losing flavor?
A3: Use part-skim mozzarella, lean turkey sausage, and whole-grain bagels. Add plenty of vegetables (spinach, peppers) to stretch servings and boost fiber.
Q4: Can I double the recipe for a crowd?
A4: Yes—use two 9×13 pans or a larger roasting pan. Bake in separate pans side-by-side for even cooking, or increase bake time slightly if using one very deep pan.
Conclusion
If you want another take on the same concept with slightly different layering and flavors, this Pizza Bagel Casserole – THIS IS NOT DIET FOOD post is a helpful reference for inspiration and variations.
Print
Pizza Bagel Bites Casserole
- Total Time: 55 minutes
- Yield: 6-8 servings (about 1 cup per serving) 1x
- Diet: Gluten-Free, Vegetarian (if meat is omitted)
Description
An easy, cheesy bake that turns mini pizza bagels into a crowd-pleasing casserole, perfect for weeknights or parties.
Ingredients
- 12 mini bagels (or 6 sandwich bagels)
- 1 1/2 cups pizza sauce
- 1/2 lb cooked Italian sausage or 1 1/2 cups chopped pepperoni
- 2 cups shredded low-moisture mozzarella
- 1/2 cup grated Parmesan
- 3 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Lightly toast halved bagels in the oven at 350°F for 3–4 minutes.
- Layer the toasted bagel halves in a greased 9×13-inch baking dish.
- Spoon pizza sauce over the bagel halves.
- Scatter cooked sausage or pepperoni over the sauce.
- Add shredded mozzarella and grated Parmesan on top.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture evenly over the layered bagels and toppings.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes until set and bubbly; finish under the broiler for 1–2 minutes if desired.
Notes
Toast bagels first to reduce sogginess; great for potluck or game day gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg