Bagel Breakfast Casserole
This dish has everything you love about a traditional bagel breakfast sandwich, but it's all baked into a creamy, cheesy casserole that can be made the night before.
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Skillet
- 1 Large Bowl
- 1 Whisk
- 1 Slotted Spoon or Wooden Spoon
Ingredients
Main
- Unsalted butter or nonstick cooking spray for greasing the baking dish
- 1 tablespoon olive oil
- 8 ounces breakfast sausage casing removed (8 sausages) (see Cook's Note)
- 2 cups whole milk
- 3/4 cup half-and-half
- Pinch of cayenne
- 8 large eggs
- Kosher salt and freshly ground black pepper
- 1 1/3 cups packed baby spinach
- 2 large plain bagels split and cut into 1-inch pieces
- 1 1/3 cups shredded provolone
- 8 ounces cream cheese cut into 1/2-inch cubes
- 2 tablespoons everything bagel seasoning
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
- Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon.
- Whisk together the milk, half-and-half, cayenne, eggs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining provolone (see Cook's Note).
- Cover with foil and bake for 45 minutes. Uncover and bake until the casserole is puffed, golden brown at the edges and set in the center, about 45 minutes more. Let cool 15 minutes before serving.
Notes
1. Ensure the sausage is well browned before adding to the egg mixture; this builds a foundational layer of flavor. 2. For best texture and easier slicing, allow the casserole to cool for at least 15 minutes after baking. 3. This dish can be assembled the night before, covered, and refrigerated. Bake the next morning, potentially adding an extra 10-15 minutes to the covered baking time. 4. Don't over-whisk the eggs; combine just until blended with the liquids. 5. Feel free to experiment with other cheeses like cheddar or Gruyere for different flavor profiles.