First, you need to make the two ingredient dough bagels. Preheat the oven to 375F and line a baking sheet with parchment paper and lightly spray with nonstick cooking spray.
In a bowl, mix together the flour and yogurt until you have a dough-like texture. Add a little extra flour if the dough is too sticky.
Divide the 2ID into 6 equal portions, then roll out into logs and pull the ends together to form a bagel shape. Repeat with all dough pieces. Brush the tops with a little egg wash and sprinkle each one with Everything But The Bagel seasoning. Bake them in the oven for approximately 30 minutes or until the bagels are golden in color.
When you are ready to build the dish (be sure to have the bacon cooked) spray a 9x13 dish with some nonstick cooking spray. Cut open the 6 bagels, and use 1 laughing cow wedge on each bagel- so half a wedge per half bagel. Scatter the cut bagel pieces evenly over the bottom of the casserole dish.
Sprinkle ⅔ of the crumbled bacon over the top of the bagel pieces and ⅓ cup of shredded cheese.
In a bowl or large measuring cup, whisk the eggs, milk, salt and pepper together. Pour this egg mixture over the bagel pieces evenly. Top the casserole with the remaining cheese, bacon, and a dash of the EBTB seasoning. Cover with foil and let sit in the fridge for 1 hour. This gives the bagels a chance to soak up the egg mixture.
Preheat the oven to 350F. Keep the dish covered with foil and bake it in the oven for 40 minutes. Then remove the foil and bake for another 15 min.
Remove the casserole from the oven and let it cool for 5 minutes before cutting into 6 equal servings.