Bagel Breakfast Casserole with Sausage, Egg, and Cheese

Ingredients

• 6 everything bagels
• 7 large eggs
• 2 1/2 cups half-and-half
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 tablespoon vegetable oil
• 1 pound breakfast sausage
• 1 red bell pepper, diced
• 1 small yellow onion, peeled and diced
• 2 tablespoons chopped fresh parsley, divided
• 3 cups sharp cheddar cheese, shredded and divided

Directions

1. Preheat the oven to 350 degrees F, and lightly grease or butter a 13”x 9” casserole dish.
2. With a serrated bread knife, cut the bagels into bite-size chunks. A tidy way to do it is to halve each bagel from top to bottom, then cut each half into fourths. Aim for pieces no bigger than 1 inch.
3. In a large mixing bowl, whisk the eggs, half-and-half, salt, and pepper until the yolks have disappeared into a smooth mixture. Add the bagel pieces and toss everything with a large spoon or spatula until the bread is coated. Set the bowl aside so the bagels can soak while you cook the sausage.
4. Warm the oil in a large skillet over medium-high heat until it shimmers, about 1 minute. Add the breakfast sausage and brown it, breaking it up with a wooden spoon into small pieces about the size of pistachios; you want chunks, not a minced texture. When the sausage is cooked through and browned, about 5 minutes, use your spoon to make a space in the center of the skillet. Add the diced peppers and onions, stir them into the sausage, and cook for another 3 to 4 minutes, until the vegetables look glossy and have softened. Pour the mixture into a colander to drain off any extra fat, then let it cool for 5 minutes. If your cheese still needs shredding, this is your moment.
5. Once the sausage mixture has cooled a bit, add it to the bowl with the bagels and eggs. Add 1 tablespoon of the parsley and 2 cups of the cheddar cheese, then toss until everything is evenly combined.
6. Transfer the mixture to the prepared casserole dish and cover it with aluminum foil. If you’re making this ahead, you can refrigerate the covered dish overnight and bake it in the morning. When you’re ready to bake, take the casserole out of the refrigerator 20 minutes before it goes into the oven, then continue from there.
7. Bake the casserole, still covered with foil, in the preheated oven for 20 minutes. Carefully take the pan out of the oven and remove the foil, then return it to the oven and bake for another 25 minutes, until the center no longer jiggles and the top is browned.
8. Take the pan out of the oven and immediately scatter the remaining cheese and parsley over the top. Let the casserole cool for 10 minutes before serving.