Everything Bagel Casserole
This casserole was a hit with the morning crew at 94.7 WQDR!
Everything bagels are the best type of bagels, so it makes sense that this casserole is the best type of casserole! We used sausage from our friends at Bass Farm sausage, but Mike with the Q Morning Crew suggested adding more. We don’t disagree! Add as much as you would like!
Yield: 8 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 min
2 Large Braswell Family Farms eggs, lightly beaten
6 everything bagels
2 1/2 cups half-and-half
1 teaspoon salt
1/8 teaspoon black pepper
1/2 tablespoon vegetable oil
1 pound Bass Farm breakfast sausage
1 red bell pepper, diced (about 1 cup)
1 small yellow onion, peeled and diced (about 1 cup)
2 tablespoons chopped fresh parsley, divided
1 tablespoon sage
3 cups (8 ounces) sharp cheddar cheese, shredded and divided
Dash of red pepper flakes
Preheat oven to 350° F.
Lightly grease a 13”x 9” casserole dish.
Cut each bagel into bite-size pieces, about one inch.
In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until no yolk is visible and the mixture is smooth.
Add the cut bagels to the egg mixture and, using a large spoon or spatula, toss to coat the bread in the liquid. Set this to the side to allow the bread to soak while you brown the sausage.
Heat the oil in a large skillet over medium-high heat until it begins to shimmer. Add the breakfast sausage to the pan and begin to brown it. Break up the sausage into small chunks.
Once the sausage has cooked through and browned (about 5 minutes), create a well in the center of the pan using your spoon. Add the diced peppers and the onions. Stir them with the sausage and cook the mixture for an additional 3 to 4 minutes, or until the veggies are glossy and soft. Drain any excess fat by straining the mixture in a colander, then allow the mixture to cool for 5 minutes.
Once sausage mix has cooled slightly, add it to the bagel and egg mixture. Add sage, red pepper flakes, 1 tablespoon of the parsley, and 2 cups of the cheddar cheese. Toss the ingredients together to combine evenly. Pour the mixture into the prepared casserole dish and cover with aluminum foil.
Bake, covered with foil, in the preheated oven for 20 minutes and then carefully remove the pan from the oven and remove the foil.Return the pan to the oven and bake for an additional 25 minutes or until the middle is no longer jiggling, and the surface has browned.
Remove the pan from the oven and immediately top with the remaining cheese and parsley. Allow the casserole to cool for 10 minutes prior to serving.