Everything Bagel Cream Cheese Breakfast Bake

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Course Breakfast

Ingredients
  

  • 1 pound breakfast sausage links optional
  • 2 tablespoons butter plus more for the baking dish
  • 1 large onion thinly sliced
  • 1 10- ounce package frozen spinach thawed
  • 3 day-old everything bagels halved and cut into big chunks
  • 2 large tomatoes cut into chunks
  • 1/4 cup chopped fresh basil
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 3/4 cups grated Gruyere or Swiss cheese
  • 3/4 cup grated cheddar cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 eggs
  • 2 cups milk
  • 1 cup half-and-half
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 4 ounces brick cream cheese cold, cut into 7 cubes

Instructions
 

  • Heat a large skillet with a tight-fitting lid over medium heat. Add the sausage, if using, and cook, turning occasionally, until cooked through, about 12 minutes (or according to the directions on the package).
  • Remove the sausage from the skillet, cut into 1-inch lengths, place in a large bowl, and set aside.
  • Melt the butter in the skillet over medium-low heat, then add the onion and cook, stirring occasionally, until lightly golden and translucent, about 9 minutes.
  • While the obnion is cooking, pile the thawed spinach into the center of a big clean kitchen towel and roll up the towel. Over a bowl or the sink, twist the ends toward each other keep twisting until you wring out as much of the liquid as humanly possible. (Or make someone else do this)
  • Transfer the spinach to the bowl with the sausage and add the onion, bagel chunks, tomatoes, basil, parm, Gruyere and cheddar, salt, 1/2 tsp pepper. Toss it all together with your hands or a spoon.
  • In a separate bowl, whisk together the eggs, milk, half-and-half, mustard, cayenne, and 1/2 tsp black pepper.
  • Grease a 9x13-inch baking dish with butter and arrange the bagel mixture in the dish. Pour the egg mixture of the top, pressing down on the bagels so they soak up the liquid.
  • Nestle the cream cheese chunks in all around the pan (they can be peeking out).
  • Cover and refrigerate for at least 1.5 hours and up to 12 hours. (The longer you soak, the moister the inside will be)
  • Preheat the oven to 400 degrees.
  • Uncover the dish. Bake for 15 minutes, reduce the temperature to 350 and bake until the top is golden and the center is set. 50 minutes to 1 hour.