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.

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)
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

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 each bagel from top to bottom, then slicing each half into fourths, aiming for pieces no larger than one inch.
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.
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.
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.
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.
Assemble the casserole: Pour the mixture into the prepared casserole dish and cover tightly with aluminum foil.
Bake covered: Place the casserole in a preheated oven at 350°F (175°C) and bake covered with foil for 20 minutes.
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.
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.

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.

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