Bagel Breakfast Casserole with Sausage, Egg, and Cheese
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Category
Breakfast and Brunch
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Cusine
American
What do you need?
How to make?
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
Preheat your oven to 350 degrees F, then lightly grease or butter a 13”x 9” casserole dish.
Using a serrated bread knife, cut each bagel into bite-size pieces. I like to cut the bagel in half and then cut each half into fourths. Try to cut the bagel into pieces that are no larger than an inch.
In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until no yolk is visible and the mixture is smooth.
Add the cut bagels to the egg mixture and, using a large spoon or spatula, toss to coat the bread in the liquid. Set this to the side to allow the bread to soak while you brown the sausage.
Heat the oil in a large skillet over medium-high heat until it begins to shimmer .
Add the breakfast sausage to the pan and begin to brown it. Break up the sausage into small chunks with a wooden spoon until the sausage is about the size of pistachios. It should not look minced.
Once the sausage has cooked through and browned , create a well in the center of the pan using your spoon. Add the diced peppers and the onions. Stir them with the sausage and cook the mixture for an additional 3 to 4 minutes, or until the veggies are glossy and soft.
Drain any excess fat by straining the mixture in a colander, then allow the mixture to cool for 5 minutes. This is a great time to shred your cheese if you haven’t already. Combine the sausage, bagel and egg mixture. Once your sausage mix has cooled slightly, add it to the bagel and egg mixture. Add 1 tablespoon of the parsley and 2 cups of the cheddar cheese. Toss the ingredients together to combine evenly.
Pour the mixture into the prepared casserole dish and cover with aluminum foil.
At this point, you can place the dish into the refrigerator overnight and bake in the morning. Once you’re ready to bake, remove the casserole dish twenty minutes prior to baking, then proceed as follows.
Bake, covered with foil, in the preheated oven for 20 minutes and then carefully remove the pan from the oven and remove the foil.
Return the pan to the oven and bake for an additional 25 minutes or until the middle is no longer jiggling, and the surface has browned.
Remove the pan from the oven and immediately top with the remaining cheese and parsley. Allow the casserole to cool for 10 minutes prior to serving.