Bagel and Sausage Breakfast Casserole

SO, ABOUT THE CHEESE. (I see the look on your face.)

Remember in Stories I told you I used the wrong cheese?

Well guess what.

I used the wrong cheese.

(“Is there a wrong cheese?” – 25 hundred million of you.)

And this is the thing, I know better. I know better! But it’s 2020 and I was distracted because I needed to wash my hair.

But first let’s look at this delicious mess.

Super simple! (I feel like I say that in every blog post under this picture every time ever.)

Speaker of ever, YES I SAW EVERMORE omgggggggggg. Except I keep wanting to call it Everlore. Which I just might.

This is one of those situations where you can prep it the night before, let it sit in the fridge overnight, then bake it Christmas morning. Or tomorrow morning. Or every morning. Everlore morning.

The bagels are junior size. Mini, smaller. WEE. If you can’t find them, you’re still a good person. Tear up two or three regular sized bagels and arrange them in a casserole dish (8×10 works), like ^^^.

Then you’ll whisk together the eggs, cream cheese, milk, everything bagel seasoning, and a pinch of salt. Looks like I added some of the grated cheddar in that. WE STILL NEED TO TALK ABOUT THAT.

I suppose now is as good a time as any.

Don’t use extra sharp cheddar. It won’t melt! It will not melt. If you use a regular cheddar cheese, it will melt soooo much better. I made this a time before shooting, and used a milder cheddar, and it was glorious. This time I used what I had, forgetting it was seriously sharp, and – well, yeah.

Le sigh.

So, pour that eggy mix over the bagels, cover and let it chill in the fridge overnight! Six hours is fine, too. I’m breezy.

NEXT DAY:

You’ll sear up five little breakfast sausage (maple syrup is totally the right decision in this life), then slice them up into small chunks and tuck them in the casserole. Look, I’ll show you.

See the little sausage tuckage?

We’re starting a band called Sausage Tuc- no? Oh. Wow, okay.

Top with REGULAR cheddar cheese and bake it into lovely submission. 30-45 minutes, until that cheese is browning and bubbly (not like mine), and the filling it all set and gorgeous.

Hi, hello.

It’s custardy, savory, cheesy, eggy, bagely, so perfectly flavorful with the chive and onion cream cheese + bagel seasoning. You will rightly SOB.

And those little pops of maple syrup breakfast sausage here and there? Girlfriend, please.

Christmas morning? New Year’s Day morning? Tomorrow or now or yesterday?

Yep yep yep.

Coffee buzz sold separately.

Bagel and Sausage Breakfast Casserole

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Ingredients

• 4-5 mini bagels, torn into small pieces
• 7 eggs
• 3/4 cup milk
• 2 Tbs. room temp cream cheese (chive and onion if you can!)
• 1 tsp Everything Bagel seasoning (I get mine at Trader Joe’s)
• 5 mini breakfast sausage links (maple syrup is delish)
• 4 oz cheddar cheese, grated (not extra sharp or it won’t melt in that glorious way)
• Coarse salt

Instructions

1. In a medium lightly oiled casserole dish, arrange the torn bagel pieces. In a large bowl, whisk together the eggs, milk, cream cheese, bagel seasoning and a small pinch of salt. Pour mix over the bagels and let this sit in the fridge for at least six hours. Overnight is easiest!
2. Bring the casserole to the counter about an hour before you bake.
3. Preheat your oven to 350. Sear the breakfast sausages in a little skillet, then cut them into small pieces. Tuck them here in there in the casserole. Yeah, it’s a little gross but this is 2020. Finally, top with the grated cheddar cheese, and bake anywhere from 30-45 minutes, until the cheese is melted, browning and bubbly, and the filling it set.
4. Let it cool for a minute or two, then serve it!
5. Serves four - six.

7.8.1.2

471

https://bevcooks.com/2020/12/bagel-and-sausage-breakfast-casserole/

I mentioned the regular cheddar, right?