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.
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)
- 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.
- Cut each bagel into bite-sized pieces and set aside.
- Whisk together eggs, half-and-half, kosher salt, and black pepper until smooth. Add bagels and toss to coat.
- Heat vegetable oil in a skillet over medium-high heat. Add sausage and brown it in small chunks.
- Add diced red bell pepper and onion to the pan, cooking until soft.
- Transfer mixture to a colander to drain excess fat and let cool.
- Add cooled mixture, 1 tablespoon parsley, and 2 cups cheddar cheese to the bagel mixture. Toss to combine.
- Pour mixture into the casserole dish and cover tightly with foil.
- Bake at 350°F for 20 minutes with foil. Remove foil and bake for an additional 25 minutes.
- Remove from oven, top with remaining cheddar cheese and parsley, and cool for 10 minutes before serving.
Notes
- This dish is perfect for feeding a crowd or prepping ahead for busy mornings.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 667 calories
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 290 mg