Bagel Breakfast Casserole
Yield: 8-10 servings
Ingredients
- 5 gluten free bagels
- 8 large eggs
- 2 cups lactose free skim milk
- 1 lb turkey sausage
- 3 cups shredded cheese
Directions
- Preheat oven to 350°F. Grease 9x13 casserole dish with nonstick cooking spray; set aside.
- Using serrated bread knife, cut each bagel into bite-size pieces.
- In large mixing bowl, whisk together eggs and milk until no yolk is visible and mixture is smooth. Add cut bagels to egg mixture and toss to coat. Set aside to allow bagels to soak while browning sausage.
- In nonstick pan over medium-high heat, brown sausage and break into small chunks with wooden spoon as it cooks.
- Once sausage is cooked through and no longer pink, add it to bagel and egg mixture. Add 2 cups shredded cheese. Stir until thoroughly combined.
- Pour mixture into prepared casserole dish. Top with remaining 1 cup shredded cheese and cover with aluminum foil.
- Make-ahead step: At this point, place casserole dish into refrigerator overnight. In the morning, remove casserole dish from refrigerator twenty minutes prior to baking, then proceed as follows.
- Bake, covered with foil, in preheated oven for 25 minutes. Then carefully remove pan from oven, remove foil, and return pan to oven. Bake additional 15-20 minutes, or until surface has browned and center has set.
- Serve hot!
Recipe adapted from Simply Recipes.
