If you’re craving a hearty, crowd-pleasing breakfast that feels both comforting and a little indulgent, I’ve got just the thing for you. This Sausage Bagel Breakfast Casserole Recipe is one of my absolute favorites to make on lazy weekend mornings or when I need to feed a hungry group without fuss. Imagine the savory goodness of sausage, eggs, melted cheddar, and—here’s the twist—everything bagels all baked together into a cozy casserole that’s perfect for sharing. Stick with me, and I’ll walk you through every step so you nail it on your first try!
Why You’ll Love This Recipe
- Comfort food with a twist: You get all the classic flavors of a sausage and egg breakfast but with chewy, buttery bagels adding a delightful texture.
- Perfect for feeding a crowd: Whether a holiday brunch or weekend family gathering, this casserole comes together easily and serves about eight hungry people.
- Make-ahead magic: Prep it the night before to save your morning stress—just bake it fresh, and you’re set for a delicious breakfast.
- Customizable and forgiving: Swap in your favorite sausage flavor or add veggies to keep things interesting without worry about messing it up.
Ingredients You’ll Need
You’ll notice this casserole balances rich eggs and sausage with the outsized flavor of everything bagels and sharp cheddar. Each ingredient brings something special, and I like to use fresh veggies to brighten it all up.
- Everything bagels: Using bagels instead of regular bread gives this casserole its signature chewiness and that lovely toasted bagel flavor you expect in a breakfast sandwich.
- Eggs: The base that binds everything together—fresh, large eggs work best to get that custardy texture.
- Half-and-half: Adds creaminess without being too heavy, making the casserole rich and tender.
- Kosher salt and black pepper: Simple seasoning that brings out the spices and umami in the sausage and cheese.
- Vegetable oil: For browning the sausage and gently softening the veggies.
- Breakfast sausage: Sage-flavored sausage is my go-to; its herbs add an extra cozy note that makes this dish extra special.
- Red bell pepper: Adds color, sweetness, and a bit of crunch to balance the richness.
- Yellow onion: Brings sweetness and depth—dicing it finely ensures it cooks evenly with the sausage.
- Fresh parsley: Just a sprinkle to brighten the finished casserole with some herbaceous freshness.
- Sharp cheddar cheese: I always go for sharp to punch up the flavor, and shredded cheese melts beautifully throughout the dish.
Variations
As much as I adore the classic Sausage Bagel Breakfast Casserole Recipe, I’ve played around with it quite a bit—and I encourage you to make it your own! Whether you like it spicier, lighter, or loaded with more veggies, there’s a variation to suit every taste.
- Spicy kick: Add a diced jalapeño or sprinkle in a pinch of cayenne while cooking the sausage—you’ll get just the right amount of heat without overpowering the other flavors.
- Vegetarian version: Swap out the sausage for sautéed mushrooms and smoked paprika for that meaty depth; the bagel and cheese keep the comforting feel intact.
- Different cheese: Try pepper jack or gruyère for a gourmet twist that melts just as perfectly.
- Seasonal veggies: I love swapping bell pepper for sautéed spinach or kale in cooler months—it adds nutrients and a pop of color your morning will thank you for.
How to Make Sausage Bagel Breakfast Casserole Recipe
Step 1: Prep Your Bagels and Egg Mixture
Start by lightly greasing your 13 x 9-inch casserole dish to prevent sticking. Using a serrated bread knife, cut your everything bagels into bite-sized pieces—my trick is slicing each bagel in half horizontally, then cutting each half into four chunks. Keep them roughly the same size so baking is even. Next, whisk together the eggs, half-and-half, salt, and pepper until smooth and fully combined—no streaks of yolk! Add the bagel pieces in and toss gently to coat; this soaking ensures every bite soaks up that custardy egg goodness.
Step 2: Brown the Sausage and Sauté the Veggies
Heat your vegetable oil in a large skillet over medium-high until shimmering. Add your breakfast sausage, breaking it up with a wooden spoon until the pieces are roughly the size of pistachios (not too fine!). Once browned and cooked through—about 5 minutes—push the sausage to the side, create a little well in the center, and add your red bell peppers and diced onions. Stir them into the sausage and cook another 3-4 minutes until the veggies soften and look glossy. Drain any excess grease using a colander, then let the mixture cool for about 5 minutes to avoid scrambling your eggs later.
Step 3: Combine and Bake to Perfection
Once your sausage and veggie mix has cooled just enough, stir it into the soaking bagel and egg mixture along with one tablespoon of chopped parsley and two cups of the shredded sharp cheddar cheese. Mix until everything is evenly distributed, then pour into your prepared casserole dish. Cover with foil to keep it moist and bake for 20 minutes at 350°F. Then carefully remove the foil and bake another 25 minutes until the center is set (no jiggling!) and the top is golden brown. Right out of the oven, sprinkle with the remaining cheddar and parsley for an inviting finish, and let it rest for 10 minutes before serving—that’s when it really sets up beautifully.
Pro Tips for Making Sausage Bagel Breakfast Casserole Recipe
- Cut bagels evenly: I learned the hard way—uneven chunks bake unevenly, so take your time cutting to about 1-inch pieces for uniform soaking and cooking.
- Don’t skip the resting: Allowing the casserole to sit after baking helps it set so you get nice slices instead of a crumbly mess.
- Drain the sausage fat: Draining prevents the casserole from becoming greasy and helps keep those flavors balanced and bright.
- Use fresh eggs and sharp cheddar: Fresh eggs give the best custard texture, and sharp cheddar adds a punch of flavor that pairs perfectly with savory sausage.
How to Serve Sausage Bagel Breakfast Casserole Recipe
Garnishes
I usually top it with a simple sprinkling of fresh parsley to add a pop of color and freshness that cuts through the rich cheese and sausage. Sometimes I also add a little hot sauce on the side for anyone who likes a spicy kick. A dollop of sour cream can be lovely too if you want a tangy contrast.
Side Dishes
Serving this with fresh fruit—like sliced oranges or berries—adds a refreshing balance. Crispy breakfast potatoes or a simple green salad also complement the richness nicely if you want to round it out.
Creative Ways to Present
For special occasions, I like to bake individual portions in ramekins for cute single-serve casseroles that impress guests. You can also layer thinly sliced bagels with sausage and veggies for a “lasagna” style bake that’s fun to slice and serve family-style. It’s surprisingly versatile, so don’t hesitate to get creative!
Make Ahead and Storage
Storing Leftovers
I like to cover any leftover casserole tightly with foil or plastic wrap and store it in the fridge for up to 3 days. It reheats brilliantly and tastes almost as good as fresh, making it perfect for easy weekday breakfasts.
Freezing
This casserole freezes well, too! After baking and cooling completely, I cut it into portions and freeze in airtight containers. When I want a quick breakfast, I just thaw overnight in the fridge and reheat in the oven or microwave.
Reheating
Leftovers reheat beautifully in a 350°F oven for about 15-20 minutes until warmed through and melty again. For quicker reheating, the microwave works fine—just be sure to cover it to keep moisture in and avoid drying it out.
FAQs
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Can I use other types of bread instead of bagels for this casserole?
Absolutely! While everything bagels add a signature flavor and chewiness, you can substitute with sturdy bread like sourdough or a crusty French bread. Just be mindful that the texture and soaking time might vary slightly, so watch as the casserole bakes to avoid sogginess.
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Can I make the sausage bagel breakfast casserole recipe vegetarian?
Yes! Replace the sausage with sautéed mushrooms, crumbled tofu seasoned with smoked paprika, or your favorite plant-based sausage alternative. Load up on veggies like spinach and bell peppers to keep it hearty and delicious.
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How far ahead can I prepare this casserole?
You can assemble it the night before, cover it tightly, and refrigerate overnight. Then just bake it fresh in the morning. This is a lifesaver on busy weekends or holidays when you want to spend less time cooking and more time enjoying.
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Is it okay to freeze the casserole before baking?
Yes, freezing before baking works well too! Assemble the casserole, cover tightly with foil and plastic wrap, then freeze. When ready, thaw overnight in the fridge and bake as directed, possibly adding a few extra minutes to the cooking time.
Final Thoughts
This Sausage Bagel Breakfast Casserole Recipe has been a game changer in my kitchen. It’s the kind of dish that feels both comforting and a little fun, transforming an everyday breakfast into something memorable without demanding hours of work. I love the way the bagels soak up those savory eggs and sausage juices, making every bite a little bit special. Trust me, once you try it, you’re going to want to make it your go-to brunch recipe for family and friends. So grab those bagels and sausage next time you want to impress with minimal stress—you’ll thank me later!
Print
Sausage Bagel Breakfast Casserole Recipe
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 65 min
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Bagel Breakfast Casserole with Sausage, Egg, and Cheese transforms the beloved egg and cheese bagel sandwich into a delicious, make-ahead breakfast casserole. Featuring savory sage-flavored breakfast sausage, sharp cheddar cheese, and fresh vegetables, this hearty dish bakes to golden perfection and is perfect for feeding a crowd or prepping ahead for busy mornings.
Ingredients
Bagel Base
- 6 (20-ounce package) everything bagels
Egg Mixture
- 7 large eggs
- 2 1/2 cups half-and-half
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
Sausage and Vegetables
- 1/2 tablespoon vegetable oil
- 1 pound breakfast sausage (sage-flavored)
- 1 red bell pepper, diced (about 1 cup)
- 1 small yellow onion, peeled and diced (about 1 cup)
- 2 tablespoons chopped fresh parsley, divided
Cheese
- 3 cups (8 ounces) sharp cheddar cheese, shredded and divided
Instructions
- Prepare the casserole dish: Lightly grease or butter a 13 x 9-inch casserole dish to prevent sticking and ensure easy cleanup.
- Cut the bagels: Using a serrated bread knife, cut each bagel into bite-sized pieces by halving from top to bottom, then cutting each half into fourths, aiming for pieces no larger than one inch. Set aside.
- Mix eggs and soak bagels: In a large bowl, whisk together eggs, half-and-half, kosher salt, and black pepper until smooth with no visible yolk. Add the cut bagels and gently toss to coat. Allow the bread to soak while you prepare the sausage and vegetables.
- Cook sausage and veggies: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the breakfast sausage and brown it while breaking it into small, pistachio-sized chunks with a wooden spoon. Once browned and cooked through (about 5 minutes), create a well in the pan and add diced red bell pepper and onion. Stir and cook until vegetables are glossy and soft, about 3 to 4 minutes.
- Drain and cool sausage mixture: Transfer the sausage and vegetable mixture to a colander to drain excess fat. Let it cool for 5 minutes. Meanwhile, shred cheddar cheese if not done already.
- Combine mixture: Add the cooled sausage and vegetable mixture, 1 tablespoon fresh parsley, and 2 cups of shredded cheddar cheese to the soaked bagel and egg mixture. Toss together evenly to combine.
- Assemble casserole: Pour the mixture into the prepared casserole dish and cover tightly with aluminum foil.
- Bake covered: Bake in a preheated oven (350°F/175°C) for 20 minutes with foil on. Then remove foil carefully and continue baking for an additional 25 minutes, or until the center no longer jiggles and the surface is nicely browned.
- Finish with cheese and parsley: Remove casserole from oven and immediately top with remaining 1 cup of cheddar cheese and remaining 1 tablespoon chopped parsley.
- Cool and serve: Allow casserole to cool for 10 minutes before serving to set the layers and enhance flavor.
Notes
- This casserole is a great make-ahead dish that can be prepared the night before and baked fresh in the morning.
- Use your favorite flavor of breakfast sausage to customize the dish.
- Sharp cheddar adds a nice tang, but feel free to substitute with other cheeses like Monterey Jack or mozzarella.
- To reduce fat, consider using turkey sausage and low-fat cheese.
- Ensure bagels are cut into uniform bite-sized pieces for even soaking and baking.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 667
- Sugar: 12 g
- Sodium: 1213 mg
- Fat: 39 g
- Saturated Fat: 17 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 266 mg
