If you’re like me and love a hearty, satisfying breakfast that feels a little indulgent but is also super comforting, you’re going to adore this Sausage Bagel Breakfast Casserole Recipe. It’s everything you love about a classic bagel sandwich — sausage, eggs, cheese — but made into a cozy casserole that you can prep ahead and pop in the oven. Trust me, once you try it, this will be your go-to weekend brunch or holiday morning dish!
Why You’ll Love This Recipe
- Easy Make-Ahead: You can prepare it the night before, so mornings are stress-free.
- Comfort Food Classic: All your favorite bagel sandwich flavors in one warm, cheesy casserole.
- Perfect for Feeding a Crowd: It serves about 8, making it fantastic for brunch parties or family gatherings.
- Flavorful and Versatile: Savory sausage, melted sharp cheddar, and fresh veggies come together perfectly.
Ingredients You’ll Need
Let’s talk about the ingredients for this Sausage Bagel Breakfast Casserole Recipe — they’re simple, easy to find, and all work together to create that classic breakfast flavor combo that’s rich, cheesy, and satisfying. You’ll want good quality bagels and sharp cheddar to really make the flavors pop.
- Everything Bagels: I love using everything bagels because their seasoning adds a lovely pop of flavor, but any bagel you like will work. Just make sure they’re fresh but not too soft.
- Large Eggs: The backbone of the custard base — fresh eggs give you that silky, rich texture.
- Half-and-Half: Adds creaminess to the egg mixture, making the casserole nice and tender.
- Kosher Salt: Enhances all the flavors without overpowering.
- Black Pepper: Just a touch for a little warmth and balance.
- Vegetable Oil: Perfect for browning the sausage without burning or sticking.
- Breakfast Sausage (Sage-Flavored): I used sage-flavored sausage because the herb gives a warm, homey note that complements the cheddar and bagel perfectly.
- Red Bell Pepper: Adds a sweet crunch and some color for freshness.
- Yellow Onion: Brings subtle sweetness and moisture when cooked with the sausage and peppers.
- Fresh Parsley: A sprinkle at the end brightens the dish with herbaceous freshness.
- Sharp Cheddar Cheese: I swear by sharp cheddar here — its bold flavor melts beautifully and creates that irresistible golden crust.
Variations
Over time, I’ve played around with this Sausage Bagel Breakfast Casserole Recipe, and honestly, it’s so forgiving that you can really make it your own. Here are some tasty tweaks I’ve loved — feel free to swap in your favorites to suit your taste and dietary needs.
- Vegetarian Version: Swap the sausage for sautéed mushrooms and extra bell peppers — I added spinach once, and it gave a nice earthiness without weighing down the bake.
- Spicy Kick: Add a dash of red pepper flakes to the egg mixture or pick a spicy sausage — my husband loves this twist, and it wakes up all your taste buds.
- Cheese Variations: Try Monterey Jack, pepper jack, or even a smoky gouda instead of cheddar for a new flavor dimension.
- Gluten-Free: Use gluten-free bagels to keep the texture and taste similar while fitting dietary needs.
How to Make Sausage Bagel Breakfast Casserole Recipe
Step 1: Prep & Soak the Bagels
This part sets the foundation. I like to cut the bagels into bite-sized pieces, about an inch or smaller, so they’ll soak up the egg custard evenly without turning mushy. Toss these pieces into your whisked egg and half-and-half mixture, making sure every piece is nicely coated. Let it soak while you cook the sausage; this soak is key to a tender yet buttery texture in the finished casserole.
Step 2: Cook the Sausage & Veggies
Heat your vegetable oil on medium-high and brown the sausage, breaking it into small, pistachio-sized chunks — this creates nice texture contrasts. When the sausage is golden, add the diced bell pepper and onion right into the pan. Stir it all together until the veggies are soft and glossy—usually around 3-4 minutes. Then, drain excess grease to keep the casserole from getting oily. Cooling the mixture a bit before adding it to the custard helps prevent scrambling your eggs.
Step 3: Combine & Bake
Mix the sausage and veggie mix back into the bagel and egg custard, along with most of your cheese and some fresh parsley. Pour everything into a greased 13 x 9 casserole dish, cover tightly with foil, and bake initially for 20 minutes. Then remove the foil and bake another 25 minutes to get that perfect browned top and a set custard center — it shouldn’t jiggle like a liquid.
Step 4: Final Touch & Rest
Right after pulling the casserole from the oven, sprinkle the remaining cheese and parsley on top. Let it rest for about 10 minutes — this wait lets everything set up beautifully, making it easier to serve and enhancing flavor meld. I promise it’s worth the patience!
Pro Tips for Making Sausage Bagel Breakfast Casserole Recipe
- Don’t Skip the Soak: Letting the bagels sit in the egg mixture for at least 10 minutes is crucial — it softens them so the casserole isn’t dry or crumbly.
- Size Your Sausage Chunks Carefully: Breaking the sausage into modest chunks (not minced) adds delicious texture and prevents the casserole from feeling like a meatloaf.
- Drain the Fat Well: Excess grease can make your bake soggy. Be patient and drain properly after cooking the sausage and veggies.
- Let It Rest Before Serving: I know it’s tempting to dive in right away, but resting lets the casserole firm up and flavors marry perfectly.
How to Serve Sausage Bagel Breakfast Casserole Recipe
Garnishes
I usually finish the casserole with a sprinkle of fresh parsley for a burst of color and brightness—it’s such an easy way to make the dish feel fresh. Sometimes, if I’m feeling fancy, a light drizzle of hot sauce or even a dollop of sour cream adds a fun tangy contrast.
Side Dishes
Pair this casserole with fresh fruit salad or simple roasted potatoes to round out your morning feast. For big family brunches, a crisp green salad with a light vinaigrette is a nice balance to the richness.
Creative Ways to Present
For holidays or brunch parties, I like to serve this casserole in individual ramekins for a personal touch — it feels extra special. Another fun idea is adding a layer of smoked salmon or avocado slices on the side for a restaurant-style spread that’ll impress guests.
Make Ahead and Storage
Storing Leftovers
After enjoying the fresh casserole, I store leftovers covered tightly in the fridge — they keep well for up to 3 days. I’ve noticed the flavors deepen overnight, and reheating is a breeze.
Freezing
I’ve successfully frozen this casserole — just let it cool completely, wrap it tightly with foil and plastic wrap, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, I pop individual portions in the oven at 350°F (175°C) until warmed through—usually 15-20 minutes—or microwave if you’re in a hurry. Cover with foil to avoid drying out. It’s almost like fresh out of the oven every time!
FAQs
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Can I make the Sausage Bagel Breakfast Casserole Recipe ahead of time?
Absolutely! This casserole is perfect for making the night before — just assemble, cover, and refrigerate, then bake it fresh in the morning. It helps the bagels soak up all that eggy goodness too.
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What type of sausage is best for this casserole?
I love using sage-flavored breakfast sausage because it pairs beautifully with cheddar and bagels, but you can use any breakfast sausage you prefer — spicy, mild, or even turkey sausage for a leaner option.
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Can I substitute the bagels with bread?
Yes! While bagels give this recipe its signature flavor and texture, you can swap in hearty sandwich bread or even a challah loaf for a softer, fluffier casserole.
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How do I avoid soggy casserole?
Key is properly soaking the bagels without them dissolving, draining excess fat from the sausage/veggies, and not over-filling with liquid. Also, baking uncovered for part of the time ensures a nice crust forms on top.
Final Thoughts
This Sausage Bagel Breakfast Casserole Recipe has been one of those dishes that makes me feel like I’m treating myself while still feeding my family something filling and delicious. It’s perfect for slow, cozy mornings when you want the comfort of a favorite bagel sandwich but with less fuss and more hands-off time. I can’t recommend it enough if you love savory breakfasts that bring everyone to the table. Go ahead, give it a try — I have no doubt your family will ask for seconds!
Print
Sausage Bagel Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
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. Packed with hearty sage-flavored sausage, sharp cheddar cheese, and fresh veggies, it’s perfect for feeding a crowd or enjoying a comforting weekend brunch.
Ingredients
Bagels and Egg Mixture
- 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
Sausage and Vegetables
- 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
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 during baking.
- Cut Bagels Into Pieces: 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.
- Mix Eggs and Bagels: 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.
- Brown the Sausage: 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.
- Sauté Vegetables: 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.
- Combine Sausage Mix with Bagel Mixture: 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.
- Assemble and Bake: 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.
- Finish Baking Uncovered: 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.
- Add Toppings and Rest: 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
- This casserole is an excellent make-ahead breakfast option, ideal for feeding a large group or for convenient meal prep.
- Use your favorite flavored sausage to customize the flavor, but sage-flavored pairs especially well with the bagels and cheddar.
- Ensure bagels are cut into small, even pieces for proper soaking and even cooking.
- Drain excess fat from the sausage and vegetable mixture to avoid a greasy casserole.
- Allowing the casserole to cool before serving will help it set and make slicing cleaner.
Nutrition
- Serving Size: 1/8 casserole (about 1 slice)
- Calories: 667 kcal
- 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
