8 ounces breakfast sausage or bacon, cooked and crumbled
1 1/2 cups sharp white cheddar cheese, shredded
8 large eggs
2 cups whole milk
1/2 cup half and half
4 green onions, thinly sliced plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch cayenne pepper
8 ounces cream cheese, cut into 1/2” cubes
01Preheat oven to 350 F. Arrange bagel pieces in single layer on rimmed baking sheet(s) and bake until golden, 10-15 minutes. Remove from oven and let cool.
02Lightly coat 9"x13" baking dish with nonstick cooking spray. Cover bottom of baking dish with single layer of bagel pieces, then layer on half of each of sausage or bacon and cheddar. Repeat with remaining bagels, sausage/bacon and cheddar.
03Whisk together eggs, milk, half and half, green onions, salt, pepper and cayenne. Pour egg mixture over bagels and press down to submerge. Scatter cream cheese cubes over bagels. Cover tightly with foil and refrigerate overnight, or minimum 4 hours.
04Preheat oven to 350 F. Remove casserole from refrigerator to come to room temperature while oven preheats. Bake covered casserole 45 minutes. Remove foil and bake additional 20-25 minutes until top is golden and eggs are set.
05Remove from oven and let cool 10 minutes. Garnish with green onion and serve warm.