Everything Bagel and Breakfast Sausage Casserole

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

80 min

GLUTEN FREE

NO



This savory casserole is made with everything bagels, cream cheese, shredded cheddar and all-natural Jones breakfast sausage.


 Enjoy these main ingredient substitutions:

ingredients
1/2 (12 oz) Jones Dairy Farm All Natural Pork Breakfast Sausage Roll
6 everything bagels
8 eggs
2 cups milk
1/2 cup heavy cream
1 tablespoon dried chives
Salt and pepper to taste
1 (8 oz) package cream cheese
1 cup shredded cheddar cheese
Maple syrup for garnish, optional
DIRECTIONS
Heat skillet over medium high heat. Cook sausage in skillet, crumbling as it cooks. When sausage is fully cooked, drain and set aside.

Spray casserole dish with nonstick spray. Tear or chop bagels into pieces and place in casserole dish. Sprinkle bagels with sausage crumbles.

In large bowl whisk together eggs, milk, cream, chives and salt and pepper. Pour egg mixture over bagels.

Cut cream cheese into pieces and place on top of bagels. Top with shredded cheese and cover with foil. Place in refrigerator 6-8 hours or overnight.

Bake, covered, at 450˚F for 40 minutes. Remove foil and bake for another 20-25 minutes.

Serve warm topped with maple syrup.

Ingredients

Directions

1/2 (12 oz) Jones Dairy Farm All Natural Pork Breakfast Sausage Roll
6 everything bagels
8 eggs
2 cups milk
1/2 cup heavy cream
1 tablespoon dried chives
Salt and pepper to taste
1 (8 oz) package cream cheese
1 cup shredded cheddar cheese
Maple syrup for garnish, optional
Heat skillet over medium high heat. Cook sausage in skillet, crumbling as it cooks. When sausage is fully cooked, drain and set aside.

Spray casserole dish with nonstick spray. Tear or chop bagels into pieces and place in casserole dish. Sprinkle bagels with sausage crumbles.

In large bowl whisk together eggs, milk, cream, chives and salt and pepper. Pour egg mixture over bagels.

Cut cream cheese into pieces and place on top of bagels. Top with shredded cheese and cover with foil. Place in refrigerator 6-8 hours or overnight.

Bake, covered, at 450˚F for 40 minutes. Remove foil and bake for another 20-25 minutes.

Serve warm topped with maple syrup.