Think of a bagel breakfast sandwich in a casserole, and that's exactly what you get with this yummy dish.
2 cups whole milk
3/4 cup half and half
8 large eggs
kosher salt and black pepper
1 tsp. dry mustard
1 1/3 cups crumbled cooked breakfast sausage
1 1/3 cups packed baby spinach
2 large plain bagels, split and cut into 1 inch pieces
1 1/3 cups shredded provolone
8 oz. cream cheese, cut into ½ inch cubes
*2 Tbsp. "everything" bagel seasoning
Position a rack in the center of the oven and preheat to 350 degrees. Grease a 9x13 inch baking dish with either butter or cooking spray.
Whisk together the milk, half and half, eggs, dry mustard. 3/4 tsp salt and 1/2 tsp pepper in a bowl. Fold in the sausage, spinach, bagels and 3/4 cup of the provolone. Pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the bagel seasoning and remaining provolone.
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.
NOTE: You can assemble the entire dish the night before, refrigerate and bake the following morning. Let the chilled casserole sit at room temperature for 15-20 minutes before baking.
recipe adapted from: www.foodnetwork.com
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