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
Scale
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
