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
Scale
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
