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.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- 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.
EVERYTHING BAGEL BREAKFAST CASSEROLE
You can assemble this breakfast casserole the night before or quickly throw it together in the morning. Feel free to substitute the extras like bacon for sausage and use your favorite cheese!
Provided by Sally
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F (191°C). Generously grease a 9×13 inch baking pan or similar size (about 3 quart) casserole dish.
- Layer the bagel pieces, chopped pepper, tomatoes, and bacon into the dish. Whisk the eggs, milk, cheese, ground mustard, salt, and pepper together in a large bowl. Pour evenly over bagel mixture.
- Top evenly with pieces of cream cheese and sprinkle with everything bagel seasoning, if using.
- Bake for 40-50 minutes or until center is set and edges are golden brown. Remove from the oven and allow to cool for 10 minutes before topping with scallions (if using), slicing, and serving.
- Cover leftover casserole tightly and refrigerate for up to 1 week.
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