Sausage Bagel Breakfast Casserole Recipe

If you love brunch and want something warm, hearty, and downright satisfying, then let me introduce you to my Sausage Bagel Breakfast Casserole Recipe. This dish takes all the best breakfast flavors you adore—savory sausage, gooey cheddar, fluffy eggs, and those delightfully chewy everything bagels—and bakes them into one cozy casserole. Trust me, once you try this, it’ll become your go-to for weekend mornings, holiday brunches, or even a special treat on a regular weekday.

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Ingredients You’ll Need

The magic of this Sausage Bagel Breakfast Casserole Recipe comes from a balance of rich, savory, and creamy ingredients. Each one plays its part to create that comforting texture and fulfill flavor harmony. When shopping, look for good quality everything bagels and a flavorful sage breakfast sausage—that really elevates the dish.

• Everything Bagels: Choose fresh, sturdy bagels since they soak up the egg mixture without falling apart.
• Eggs: Large eggs provide richness and help bind everything nicely.
• Half-and-Half: Adds creaminess without overpowering; you can swap for milk but half-and-half makes it extra indulgent.
• Kosher Salt: Essential for seasoning the egg base and enhancing all the flavors.
• Black Pepper: Just a pinch to add subtle heat and depth.
• Vegetable Oil: Needed to brown the sausage and veggies properly.
• Breakfast Sausage (Sage-Flavored): I love sage sausage for its aromatic spice, but any favorite breakfast sausage works well.
• Red Bell Pepper: Diced for a splash of color and a touch of sweetness.
• Yellow Onion: Adds savory depth when sautéed with the sausage.
• Fresh Parsley: Chopped for a bright, herbal finish right before serving.
• Sharp Cheddar Cheese: Provides a wonderful meltiness and tangy flavor; freshly shredded melts best.

Variations

One thing I adore about the Sausage Bagel Breakfast Casserole Recipe is how easy it is to tailor to your taste buds or dietary needs. Over the years, I’ve made tweaks here and there that keep it feeling fresh and exciting—here’s what I suggest if you want to switch things up.

• Vegetarian Version: Swap out the sausage for a sautéed mix of mushrooms, spinach, and crumbled tofu or plant-based sausage. My sister tried this and was thrilled with how flavorful it became!
• Cheese Variations: Use pepper jack for a bit of a kick, or Swiss for a nuttier, milder flavor that melts beautifully.
• Extra Veggies: Feel free to add diced zucchini or sliced mushrooms with the peppers and onions to sneak in some extra greens.
• Spicy Kick: Toss in some chopped jalapeños or a dash of hot sauce in the egg mixture if you like it fiery—my husband swears by this!

How to Make Sausage Bagel Breakfast Casserole Recipe

Step 1: Prep Your Bagels and Egg Mixture

Start by lightly greasing your 13 x 9-inch casserole dish—this ensures the casserole doesn’t stick and comes out cleanly. Next, slice each everything bagel into bite-sized pieces (I like cutting them into eighths by halving then quartering each half). The pieces should be no more than an inch across so they soak the egg mixture evenly and bake well without becoming mushy. In a large bowl, whisk together the eggs, half-and-half, salt, and pepper until it’s smooth and homogenous—no streaks of yolk! Then, toss the bagel pieces in to soak up that custardy mixture. Let this sit while you move on to the sausage. Trust me, letting the bread soak at least 10 minutes makes all the difference.

Step 2: Brown the Sausage and Sauté the Veggies

Heat your vegetable oil in a large skillet over medium-high heat until it shimmers. Add the breakfast sausage and break it up with a wooden spoon—not too fine; I like the chunks about pistachio-sized. This texture gives the casserole nice bites of sausage rather than a mushy scramble. After the sausage is browned and cooked through, create a small well in the pan and add diced red bell pepper and onions. Cook about 3-4 minutes until the veggies become glossy and tender. Drain off any excess fat by pouring the mixture into a colander, then let it cool for about 5 minutes while you shred your cheese. Cooling it slightly helps prevent scrambling the eggs when you mix everything together.

Step 3: Combine and Bake the Casserole

Once the sausage mixture is cool, add it to your soaking bagels and eggs along with a tablespoon of fresh parsley and 2 cups of shredded cheddar cheese. Give everything a good toss so the sausage and cheese are evenly distributed. Pour the whole mixture into your prepared casserole dish and cover it tightly with foil. Bake covered at 350°F (175°C) for 20 minutes, then carefully remove the foil and bake another 25 minutes uncovered. You’re looking for a jiggle-free center and a nicely browned top. Right when the casserole comes out, sprinkle the last cup of cheddar and remaining parsley on top—it’ll melt into a perfect cheesy finish as it cools for 10 minutes before serving.

How to Serve Sausage Bagel Breakfast Casserole Recipe

Garnishes

I like to finish this casserole with a sprinkle of fresh parsley for brightness and color—it really livens up the plate. Sometimes I’ll add a little cracked black pepper or even a dash of hot sauce for guests who like a kick. If you’re feeling fancy, a dollop of sour cream or a drizzle of a mild hollandaise sauce is incredible, too.

Side Dishes

This casserole shines with simple sides like fresh fruit salad or a crisp green salad tossed in a light vinaigrette. Roasted potatoes or sweet potato hash are also fantastic for soaking up those cheesy, meaty flavors. For holiday brunches, I like serving it alongside smoked salmon and cream cheese for an upscale touch.

Creative Ways to Present

For special occasions, I’ve baked individual portions in small ramekins—great for personalized servings and elegant presentation. Another fun idea is layering the casserole in a clear glass dish to show off the colorful sausage, peppers, and cheese—plus, it looks stunning on the table!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I tightly cover leftover casserole with plastic wrap or transfer it to an airtight container. It keeps beautifully in the fridge for up to 3 days, making breakfast or lunch prep a breeze. Just pop it back in the oven or microwave to warm.

Freezing

I’ve had great luck freezing baked casserole portions individually wrapped in foil and stored in freezer bags. Just thaw overnight in the fridge and reheat in the oven or microwave for a quick, satisfying meal anytime you want.

Reheating

To reheat, I prefer the oven at 325°F (160°C) for 15-20 minutes covered with foil, which keeps the casserole moist and reheats evenly. A quick zap in the microwave works too if you’re in a rush—just a minute or two, depending on your portion size.

FAQs

Final Thoughts

I absolutely love how this Sausage Bagel Breakfast Casserole Recipe turns out every single time. It’s become my weekend ritual to whip it up and share with family because it hits that sweet spot between comforting and crowd-pleasing. If you want a breakfast that impresses but doesn’t demand hours in the kitchen, this is it. Trust me—you’ll enjoy every rich, cheesy, savory bite as much as I do. So, grab those bagels and sausage, and let’s get baking!

Sausage Bagel Breakfast Casserole Recipe

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• Author: Jasmine
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Yield: 8 servings
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

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Description

This Bagel Breakfast Casserole with Sausage, Egg, and Cheese transforms your favorite egg and cheese bagel sandwich into an easy, make-ahead breakfast bake that’s perfect for feeding a crowd. Featuring everything bagels soaked in a savory mixture of eggs and half-and-half, combined with browned sage-flavored breakfast sausage, sautéed red bell pepper and onion, and sharp cheddar cheese, this casserole delivers a hearty and flavorful start to your day.

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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)
• 1 red bell pepper, diced (about 1 cup)
• 1 small yellow onion, peeled and diced (about 1 cup)

Cheese and Garnish

• 3 cups (8 ounces) sharp cheddar cheese, shredded and divided
• 2 tablespoons chopped fresh parsley, divided

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Instructions

1. Prepare the casserole dish: Lightly grease or butter a 13 x 9-inch casserole dish to prevent sticking and ensure easy cleanup.
2. Cut the bagels: Using a serrated bread knife, cut each bagel into bite-sized pieces by halving each bagel from top to bottom, then slicing each half into fourths, aiming for pieces no larger than one inch.
3. Mix bagels with eggs: In a large mixing bowl, whisk together the eggs, half-and-half, kosher salt, and black pepper until smooth and yolk-free. Add the cut bagels to this mixture and toss gently with a large spoon or spatula to coat the bread. Set aside to let the bagels soak.
4. Cook the sausage and vegetables: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the breakfast sausage and brown it, breaking it into small chunks roughly the size of pistachios. After about 5 minutes, create a well in the center of the pan, add the diced red bell pepper and onion, and stir to combine. Cook for another 3 to 4 minutes until the vegetables are glossy and soft.
5. Drain excess fat and cool: Transfer sausage mixture to a colander to drain excess fat and let it cool for 5 minutes while you shred cheese if needed.
6. Combine all ingredients: Add the cooled sausage mixture to the bowl with soaked bagels and eggs. Stir in 1 tablespoon of chopped parsley and 2 cups of shredded cheddar cheese, tossing everything evenly to combine.
7. Assemble the casserole: Pour the mixture into the prepared casserole dish and cover tightly with aluminum foil.
8. Bake covered: Place the casserole in a preheated oven at 350°F (175°C) and bake covered with foil for 20 minutes.
9. Bake uncovered: Carefully remove the foil and return the casserole to the oven. Continue baking for an additional 25 minutes or until the center is set (no longer jiggling) and the surface is browned.
10. Add final toppings and rest: Remove the casserole from the oven immediately and sprinkle with the remaining shredded cheddar cheese and chopped parsley. Allow the casserole to cool for 10 minutes before serving to let it set and develop flavors.

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Notes

• This casserole is an easy way to turn your favorite egg and cheese bagel sandwich into a make-ahead breakfast that’s perfect for feeding a group.
• Use sage-flavored breakfast sausage for traditional flavor, or swap with your favorite variety as desired.
• Make sure to cut bagels into small enough pieces to allow them to soak up the egg mixture well.
• Drain excess fat after cooking sausage and veggies to prevent a greasy casserole.
• Allow the casserole to cool slightly before serving to ensure clean slices and better texture.

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Nutrition

• Serving Size: 1/8 of casserole
• Calories: 667 kcal
• Sugar: 12 g
• Sodium: 1213 mg
• Fat: 39 g
• Saturated Fat: 17 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 2 g
• Protein: 33 g
• Cholesterol: 266 mg