Description
This Bagel Breakfast Casserole with Sausage, Egg, and Cheese transforms your favorite egg and cheese bagel sandwich into a delicious, make-ahead breakfast casserole.
Ingredients
Scale
- 6 (20-ounce package) 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 (sage-flavored recommended)
- 1 red bell pepper, diced (about 1 cup)
- 1 small yellow onion, peeled and diced (about 1 cup)
- 2 tablespoons chopped fresh parsley, divided
- 3 cups (8 ounces) sharp cheddar cheese, shredded and divided
Instructions
- Lightly grease or butter a 13 x 9-inch casserole dish to prevent sticking during baking.
- Using a serrated bread knife, cut each bagel into bite-size pieces by halving vertically, then cutting each half into fourths, forming pieces about an inch or smaller.
- In a large bowl, whisk eggs, half-and-half, salt, and pepper until smooth with no visible yolks. Add bagel pieces and toss gently to coat. Let the bagels soak while preparing other ingredients.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add breakfast sausage and break into small chunks about the size of pistachios. Cook until browned and cooked through, about 5 minutes.
- Make a well in the sausage mixture, add diced red bell pepper and onion. Stir and cook until the vegetables are soft and glossy, about 3 to 4 minutes. Drain excess fat through a colander and let the mixture cool for 5 minutes.
- Add the cooled sausage and veggie mix, 1 tablespoon chopped parsley, and 2 cups shredded cheddar cheese to the bagel and egg mixture. Toss gently to combine everything evenly.
- Pour the combined mixture into the prepared casserole dish. Cover tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes.
- Remove the foil carefully, then bake for an additional 25 minutes or until the center is set (no longer jiggling) and the top surface is golden brown.
- Immediately after removing from the oven, sprinkle the remaining 1 cup of cheddar cheese and remaining parsley on top. Let the casserole cool for 10 minutes before serving to allow it to set.
Notes
- Perfect for feeding a crowd or enjoying a comforting weekend brunch.
- Can be made ahead and stored in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 667
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 39 g
- Saturated Fat: 16 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 260 mg