Our Twelve Days of Christmas keeps going with Chef Will’s Everything Bagel Egg Bake! Super easy to make ahead and bake on Christmas morning after opening presents!
Pick up your ingredients here: https://inst.cr/t/Q1ZwZmU2RTVJ
1 Tbsp Oil (olive or vegetable)
8oz Italian Sausage
½ white onion, diced
3 cloves of garlic
1/2c white wine (chardonnay)
8 large eggs
1.5c Whole milk
3/4c heavy cream
Salt & Pepper
2 large plain bagels
1 cup of provolone cheese
1 cup parmesan cheese, shaved
8oz cream cheese, softened, cut into small chunks
2 Tbsp of everything bagel seasoning
Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with butter or cooking spray.
Heat the oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Use the remaining liquid to cook the onion and garlic until soft, about 4 minutes. Add the white wine and cook until the liquid in the pan is almost gone.
Whisk together the milk, heavy cream, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Fold in the sausage, spinach, bagels, ½ c parmesan, ½ c provolone, then pour into the prepared baking dish. Dot the top with the cream cheese and sprinkle all over with the everything bagel seasoning and remaining parmesan and provolone.
Cover with foil and bake for 30-40 minutes. Uncover and dot the top with the cream cheese and sprinkle the remaining parmesan and provolone all over along with the everything bagel seasoning. Put the dish back in the oven and bake until it is golden brown around the edges, about 30 more minutes. Let cool 15 minutes before serving.
Side note: This Everything Bagel Eggbake can be baked right away or assembled the night before, refrigerated and baked the following morning. Let the chilled casserole sit at room temperature for 15 to 20 minutes before baking.