Vegetarian Bagel Breakfast Casserole

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Vegetarian Bagel Breakfast Casserole

Win over any brunch gathering with this Vegetarian Bagel Breakfast Casserole. This delicious, high-protein bake features toasted bagels, melted cheese, plant-based sausage, eggs, and everything bagel seasoning. An easy, make-ahead friendly recipe that delivers big flavor and feeds a hungry crowd.

Prep Time10

Cook Time1 10

Total Time1 20

Servings:

Author: Bri Beaudoin

Ingredients

3 bagels (see note 1)
1 tablespoon butter (more for greasing)
4 plant-based sausages (14 oz / 400 grams, see note 2)
8 large eggs
2 cups milk (whole or 2%)
1 tablespoon dijon mustard (see note 3)
½ teaspoon fine sea salt
½ teaspoon black pepper
2 cups shredded aged cheddar cheese (see note 4)
½ cup sliced scallions (green onions, more for garnish)
⅓ cup cream cheese (from a brick)
1 to 2 tablespoons everything bagel seasoning (see note 5)

US Customary - Metric

Instructions

Preheat: Preheat oven to 375℉ (190℃). Generously rub (1) 9x13-inch (23x33 cm) casserole dish with butter and set aside.
Toast Bagels: Slice 3 bagels in half, then tear into bite-sized pieces (1.5-inches/4 cm). Spread on a baking sheet. Bake until edges are golden and slightly crisp, 5 to 7 minutes.
Brown sausage: Meanwhile, heat a large nonstick skillet over medium heat (see note 6). Melt 1 tablespoon butter. Crumble in 4 plant-based sausages, cook until browned and cooked through, 6 to 8 minutes.
Combine: Whisk 8 large eggs in a large bowl. Add 2 cups milk, 1 tablespoon dijon mustard, ½ teaspoon fine sea salt, and ½ teaspoon black pepper. Whisk thoroughly. Add bagel pieces, cooked sausage, 1 ½ cups shredded aged cheddar cheese and ½ cup sliced scallions. Stir until evenly mixed.
Top: Pour the mixture into your greased dish. Scatter remaining ½ cups shredded aged cheddar cheese on top. Cut ⅓ cup cream cheese into small cubes (0.5-inch/1.5 cm) and scatter on top. Sprinkle with 1 to 2 tablespoons everything bagel seasoning.
Bake: Cover the dish tightly with foil. If baking right away, bake for 30 minutes (see note 7). Take off foil and bake until the center is set and the edges are deeply golden, another 30 to 45 minutes. Let cool for 5 to 10 minutes before serving. Garnish with extra sliced scallions, if desired.

Notes

Bagels: Use Everything, Sesame, or Plain bagels. If your bagels are already stale and dry (2 to 3-ish days old), you can skip the toasting step.
Sausages: I usually use Beyond Mild Italian Sausages, but choose your favorite. You can also use a bulk ground sausage (like Impossible Sausage Meat) instead of individual links.
Dijon Mustard: Smooth dijon mustard is ideal. Whisk it very well into the eggs so there's no lumps. You can swap in grainy mustard or yellow mustard in a pinch.
Cheese: Aged cheddar gives the best flavor, but mild cheddar works too. I used white cheddar for the photos, so orange cheddar will change the color. You can also try Gouda, Monterey Jack, or Gruyere instead of cheddar.
Everything Bagel Seasoning: Use store-bought or homemade everything bagel seasoning (skip the blending step in the homemade recipe). Salt levels vary by brand, so adjust the amount to taste.
Skillet: A nonstick skillet is best here since plant-based sausages can often stick to the pan. Watch your heat as you cook to keep the butter from burning.
Make Ahead Option: To prep the night before, follow steps 1 through 5. Cover tightly with foil and put in the fridge overnight. Let the dish sit on the counter to warm slightly while the oven preheats. Bake covered for 45 minutes, then uncover and finish baking as directed.

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