Ingredients
- 4-5 day-old bagels (cheddar herb works well)
- 1 pound mild Italian sausage
- 1/2 onion, cut in thin slices
- 1 red pepper, cut in thin slices
- 1 red pepper, cut in julienne
- 2 cups Italian blend shredded cheese
- 3 tablespoons butter
- 9 eggs
- 2-1/2 cups Lamers Dairy Dairyland’s Best Whole Milk
- Salt and pepper
Directions
- Cook sausage and drain. Remove from the pan.
- Sauté onion and peppers.
- While the vegetables are cooking, generously butter a 9×13 baking dish. Cut the bagels in half
vertically. Turn each half-moon shaped bagel on its side and slice it into 6 thin slices. Arrange half
of the bagel slices on the bottom of the dish. Butter one side of each of the remaining slices and
set aside. - Combine the sausage, onion and peppers. Add 1-3/4 cups of the cheese and sprinkle over the
layer of bagel slices. - Arrange the remaining bagel slices buttered side up over the meat, vegetable and cheese mixture.
- Whisk together eggs, Lamers Dairy Dairyland’s Best Whole Milk, salt and pepper. Pour evenly
over the dish. - Cover with plastic wrap and refrigerate overnight.
- Remove from refrigerator one hour before baking.
- Bake uncovered in 350-degree oven for 45 minutes. Sprinkle the remaining 1/4 cheese over the
top and bake for an additional 5 minutes (or until a knife comes out clean). Serve hot.
NOTE: If you use a plain bagel, add Italian spices to the egg and milk mixture.
Enjoy!
