Bagel Breakfast Casserole with Sausage, Egg, and Cheese

Take your favorite egg and cheese bagel sandwich and turn it into a make-ahead breakfast casserole instead! This breakfast bake is an easy crowd-pleaser.

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Yield: 8 servings


  • 6 (20-ounce package) everything bagels
  • 7 large eggs
  • 2 1/2 cups half-and-half
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/2 tablespoon vegetable oil
  • 1 pound breakfast sausage (I used sage-flavored)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 small yellow onion, peeled and diced (about 1 cup)
  • 2 tablespoons chopped fresh parsley, divided
  • 3 cups (8 ounces) sharp cheddar cheese, shredded and divided


1 Prep the oven: Preheat your oven to 350°F, then lightly grease or butter a 13”x 9” casserole dish.

2 Prep the bagels: Using a serrated bread knife, cut each bagel into bite-size pieces. I like to cut the bagel in half (from top to bottom) and then cut each half into fourths. Try to cut the bagel into pieces that are no larger than an inch.

Breakfast Casserole with Bread cut the bagels up

3 Make the egg mix and combine with the bagels: In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until no yolk is visible and the mixture is smooth.

Add the cut bagels to the egg mixture and, using a large spoon or spatula, toss to coat the bread in the liquid. Set this to the side to allow the bread to soak while you brown the sausage.

Sausage Breakfast Casserole with Bagels whisk together egg and half and half

Overnight Breakfast Casserole with Sausage add the egg to the bagels

3 Cook the sausage, onion, and pepper: Heat the oil in a large skillet over medium-high heat until it begins to shimmer (this should take about a minute).

Add the breakfast sausage to the pan and begin to brown it. Break up the sausage into small chunks with a wooden spoon until the sausage is about the size of pistachios. It should not look minced.

Once the sausage has cooked through and browned (about 5 minutes), create a well in the center of the pan using your spoon. Add the diced peppers and the onions. Stir them with the sausage and cook the mixture for an additional 3 to 4 minutes, or until the veggies are glossy and soft.

Drain any excess fat by straining the mixture in a colander, then allow the mixture to cool for 5 minutes. This is a great time to shred your cheese if you haven’t already.

Breakfast Egg Casserole with Sausage cook the sausage Sausage and Egg Breakfast Casserole cook the peppers and onions and sausage together

4 Combine the sausage, bagel and egg mixture. Once your sausage mix has cooled slightly, add it to the bagel and egg mixture. Add 1 tablespoon of the parsley and 2 cups of the cheddar cheese. Toss the ingredients together to combine evenly.

Easy Breakfast Casserole with Sausage add the cheese to the mixture

5 Assemble the casserole: Pour the mixture into the prepared casserole dish and cover with aluminum foil.

Make-ahead step: At this point, you can place the dish into the refrigerator overnight and bake in the morning. Once you’re ready to bake, remove the casserole dish twenty minutes prior to baking, then proceed as follows.

6 Bake the casserole: Bake, covered with foil, in the preheated oven for 20 minutes and then carefully remove the pan from the oven and remove the foil.

Return the pan to the oven and bake for an additional 25 minutes or until the middle is no longer jiggling, and the surface has browned.

7 Cool and serve: Remove the pan from the oven and immediately top with the remaining cheese and parsley. Allow the casserole to cool for 10 minutes prior to serving.

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  • Rachael N

    This turned out fantastic! Only change I made was using 9 eggs vs. the 7. Made the entire recipe the night before. Covered tightly with foil. Baked an additional 10 minutes after uncovering (since I used 2 extra eggs). Super puffy when I took it out of the oven!
    My only recommendation is to bake it on a foil covered baking sheet to keep the bottom of your oven clean, as some of this deliciousness spilled over in baking, leaving an oily mess in the bottom! Saving recipe to make again!


  • Kate B

    Hey Marta this looks like a yummy recipe and a must try but the serving size is way too so I was wondering if the casserole could be frozen and reheated? Cheers, Kate

    • Marta Rivera

      Hi again, Kate!
      You can most certainly make the casserole as instructed, but instead of pouring it into a 9×13″ dish, scoop it into small pie tins or even muffin tins. Reduce the bake time to 25 minutes (for the muffin size) or 45 minutes (for the pie size) and once they’ve finished baking allow them to cool on the countertop. Once cool, pop them out and wrap well in plastic wrap or into freezer storage bags.
      They’ll freeze for up to two months. When you’re ready to eat, you can allow them to thaw in the fridge, or heat them in the oven to make sure they’re nice and crisp.
      I’m pretty sure this would work spectacularly.

  • Jules

    I want to make it all the night before and reheat in the morning to munch on for an early road trip to go. Think it will still be okay/taste ok?

    • Marta Rivera

      Yes, it will, Jules! I do this when I know I’m going to have a busy day ahead. Just pull it out of the fridge while your oven is preheating so the dish can warm up. This will prevent the dish from shattering (which is rare).

  • Elizabeth Higgins

    Probably the best dish to serve for breakfast, Marta. Something to delightfully start up your appetite in the morning. Definitely a recipe worth trying for! Thank you for sharing!

  • tamara

    Hi this looks great, I’ve been searching for plan ahead breakfast ideas. One question though, is breakfast sausage mince meat with spices in it? Or actual sausages??

    • Marta Rivera

      Hi Tamara! Yes, it’s seasoned minced meat that is usually sold in logs or a solid pack. You don’t want to use the smaller sausage links because those are too much work to peel.

  • Hector Rivera

    Hi! I am the author’s husband, a career Soldier and a self-proclaimed knuckle-dragger. I am horrible in the kitchen and, that may be an understatement. However, I decided to take some initiative and make this recipe yesterday. This time, however, I followed the recipe to the letter and it came out perfect! I was able to serve Marta a bowl of this casserole and received nothing but compliments from her. I recommend this simple, yet delicious dish to any kitchen “newbie” out there.


  • Charlie OConnell

    Having it ready to bake first thing in the AM is the best. I let the cut up bagels dry overnight if I have time. Makes the dish a little more crusty. Can add another egg for extra liquid. I also use old dry bagels for my bread pudding. Same nice and crusty.! Yum.! Also your home made cinnamon rolls can be made ahead and left to raise in the frig over night and baked off in the AM.!


  • Debra Stratton

    This was amazing…and even better…easy! I’ll be the first to admit that cooking is my least favorite thing to do. If I didn’t have to feed my kids you’d probably never catch me in the kitchen! I have three picky children who can never agree on anything, especially food, but each one of them loved this casserole and even had seconds. That almost never happens. It’s a must try. I’m definitely going to make this again for the holidays!


    • Marta Rivera

      I’m so glad to hear it received approval from picky eaters. Children are something the best judges of a recipe, so I don’t take their opinions lightly. I’m glad you found it easy and tasty, Debra!

  • sonya

    This recipe looks perfect for a dish to take to a party. However, since it’s bagel based, to me it’s screaming for cream cheese to be in there somewhere. Any thoughts?

    • Marta Rivera

      I don’t really miss the cream cheese, but if you dice the cream cheese and fold it into the bake with the sausage and veggies, I think it would be a nice change of pace. You can either omit the cheddar, or keep it. Just bake as directed. Let me know how it turns out!