Sam was very excited about this recipe. Turns out everything bagels are his favorite. He was a bit worried that the recipe wouldn’t turn out and we would have wasted all those bagels. Since we had to refrigerate overnight, there was more of a wait to find out if we were going to like it.

Luckily, this was a good one. There is so much savory goodness in this casserole. I felt like there was a lot of eggs and Derek thought it was very “bready,” but both of us agreed that we really enjoyed it. Sam liked it too, but he is somewhat of a bagel purist and would rather have the everything bagels just toasted with some cream cheese. To each his own I guess.

We were eating this one for days. It makes a lot.

INGREDIENTS

4 large Everything bagels cubed

8 ounces cream cheese softened

8 ounces Monterey Jack cheese shredded

1 pound maple-flavored sausage cooked and crumbled

2 cups heavy whipping cream

8 eggs

1/2 teaspoon freshly ground pepper

1/2 teaspoon salt

2 tablespoons chives

INSTRUCTIONS

Cook and drain sausage. Cut bagels into bite-sized cubes. Grease a 13 x 9-inch casserole dish.
Cut cream cheese into thin slices and may a layer of slices across the bottom of the baking dish.
Add a layer of half of the bagel cubes, half of the sausage, and half of the shredded cheese. Repeat layers.
Whisk eggs. Add salt, pepper, and cream; whisk again. Pour evenly over the top of the casserole. Cover with foil and refrigerate overnight.
Remove casserole from the refrigerator and preheat oven to 350 degrees F. Bake 45 minutes covered with foil. Remove foil and bake for an additional 10 – 15 minutes until the casserole is browned on top and set in the center.
Sprinkle chopped chives on top and enjoy!