Overnight Everything Bagel Breakfast Casserole
This easy make-ahead breakfast is loaded with delicious bites of everything bagels baked in a flavorful egg scramble with sausage, peppers, and a three-cheese combination.
Servings: 8
Calories: 619kcal
Ingredients
- 6 everything bagels lightly toasted
- 8 large eggs
- 1 cup half and half
- Salt/pepper to taste
- 2 tablespoons Dijon mustard
- 1/3 teaspoon cayenne pepper
- ½ cup Parmesan shredded
- 1 cup grated cheddar divided
- 8 oz. cooked sausage links diced
- ½ bell pepper diced
- 8 oz. cream cheese
- 1 cup tater tots
- Green Onions to garnish
Instructions
- Break the bagels into bite-sized pieces and place into a buttered 9x13 casserole dish.
- In a large bowl, crack the eggs. Add the half and half, mustard, cayenne pepper, and salt/pepper. Whisk briskly for 1 minute.
- Pour the egg mixture over the bagel pieces, try to cover each one.
- Add the Parmesan cheese and ½ cup cheddar cheese to the casserole dish. Use a spoon to gently toss the casserole mixture.
- Cut the cream cheese into 14 squares.
- Distribute the top of the casserole with the cream cheese, sausage, bell peppers, and tator tots.
- Top with the remaining half of cheddar cheese.
- Cover and refrigerate for 4 hours or overnight. The longer it sits, the better/moister it will be.
- Bake, covered, at 350 degrees for 40 minutes.
- Remove the cover and bake for 15 more minutes.
- Let cool for 10 minutes. Serve with coffee and enjoy!
Notes
*Lightly toasted bagels are able to absorb the custard much better, but still have all of the flavor that fresh bagels have. Stale bagels can also be used but I prefer fresh and toasted!
Nutrition
Calories: 619kcal | Carbohydrates: 49g | Protein: 27g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 246mg | Sodium: 1061mg | Potassium: 373mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1210IU | Vitamin C: 11.1mg | Calcium: 276mg | Iron: 2.6mg