First, you need to make the two ingredient dough bagels, I did this the night before so they were not soft and fresh as they work better as day olds but you could also slightly toast them if you make them the same day. Preheat oven to 375F, line with parchment paper and lightly spray.
In a bowl mix together the flour and yogurt untill you have a dough like texture, add a little extra flour if dough is too sticky.
Divide the 2ID into 6 equal portions, then roll out and form into a bagel shape, repeat with all dough pieces. Brush tops with a little egg wash and then sprinkle with the everything but the bagel seasoning. Bake in the oven for approximately 30 minutes or until bagels are a golden color.
If you made the bagels the same day then I would pop them in the toaster for a few minutes to harden them up, you don't want them toasted so just a few minutes will do.
When you are ready to build the dish (be sure to have the bacon cooked) spray a 9x13 dish with some cooking spray, cut open the 6 bagels and use 1 laughing cow wedge on each bagel, so half a wedge per half bagel. *Note, I know some flavors of laughing cow are not available everywhere so if you can't find the herb & garlic one any kind will be just as delicious! Scatter cut bagel pieces evenly over the bottom of the casserole dish
Sprinkle 2/3 of the crumbled bacon over top of the bagel pieces and 1/3 cup of shredded cheese.
In a bowl or large measuring cup whisk the eggs, milk and salt/pepper together. Pour over the bagel pieces evenly. Top with 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. You can also prep this the night before and leave in the fridge overnight.
Preheat oven to 350F, keep dish covered with foil and bake in the oven for 40 minutes, then remove the foil and bake for another 15 min.
Remove from the oven and let cool 5 minutes, cut into 6 equal servings (approx 7oz each)
This bake will freeze well.