Description

This Bagel Breakfast Casserole with Sausage, Egg, and Cheese is a hearty and delicious make-ahead breakfast dish that transforms classic everything bagel sandwiches into a warm, baked casserole. Featuring savory sage-flavored breakfast sausage, sharp cheddar cheese, diced bell peppers, and onions, soaked in a rich egg and half-and-half custard, this dish is perfect for family breakfasts or brunch gatherings.

Ingredients

Scale

Bagel 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

Cooking and Sausage Mix

1/2 tablespoon vegetable oil
1 pound breakfast sausage (sage-flavored preferred)
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

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Instructions

Prepare the Casserole Dish: Lightly grease or butter a 13 x 9-inch casserole dish to prevent sticking.
Cut Bagels: Using a serrated bread knife, cut each bagel into bite-size pieces no larger than an inch, by halving and then quartering each half.
Mix Egg Custard and Soak Bagels: In a large mixing bowl, whisk together the eggs, half-and-half, kosher salt, and black pepper until smooth. Add the cut bagel pieces and gently toss to coat the bagels thoroughly. Set aside to allow soaking.
Brown Sausage: Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add breakfast sausage and break into small pistachio-sized chunks with a wooden spoon. Cook for about 5 minutes until browned and cooked through.
Sauté Vegetables: Create a well in the browned sausage and add diced red bell pepper and yellow onion. Stir into the sausage and cook for 3 to 4 minutes until vegetables are soft and glossy.
Drain Fat and Cool Mixture: Strain the sausage and vegetable mixture in a colander to remove excess fat. Let cool for 5 minutes. Meanwhile, shred cheddar cheese if not pre-shredded.
Combine Mixtures: Add the cooled sausage and vegetable mixture to the soaking bagels and eggs. Stir in 1 tablespoon chopped parsley and 2 cups shredded cheddar cheese, tossing evenly to combine.
Assemble Casserole: Pour the combined mixture into the prepared casserole dish and cover tightly with aluminum foil.
Bake Covered: Bake in a preheated oven at 350°F (175°C) for 20 minutes covered with foil.
Bake Uncovered: Remove foil carefully and continue baking for an additional 25 minutes until the casserole is set (no longer jiggling in center) and the surface is browned.
Finish and Serve: Remove casserole from the oven and immediately sprinkle with remaining 1 cup cheddar cheese and 1 tablespoon parsley. Let cool for 10 minutes before serving to allow it to set.

Notes

This casserole is a great make-ahead breakfast that tastes like your favorite egg and cheese bagel sandwich but serves a crowd.
Use sage-flavored breakfast sausage for the best savory flavor, but any breakfast sausage will work.
Make sure to cut bagel pieces no larger than one inch for even soaking and baking.
Allowing the casserole to rest 10 minutes after baking helps it set and makes serving easier.
You can prepare the sausage-pepper-onion mixture in advance and refrigerate to save time before assembling the casserole.

Nutrition

Serving Size: 1/8 of the casserole
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