Everything Bagel Breakfast Bake
1 tablespoon olive oil
1-pint grape tomatoes
1 cup diced red onion
3 – 4 day old bagels. (I have used fresh before and they work, but they are not as crunchy on the top)
2 cups cooked sausage crumbles (optional)
1 cup shredded swiss cheese
½ cup shredded parmesan cheese
2 cups milk
⅓ cup Everything Bagel Blend
8 ounces cream cheese, cut into small, 1 inch cubes
2 green onions, sliced, for garnish
Preheat oven to 375 degrees. Spray a 4-quart ceramic baking dish with pan spray (or a 9×13 baking pan).
In saute pan, heat the olive oil over high heat until shimmering. Add the grape tomatoes and red onion. Saute until the tomatoes start to burst and blacken in areas and the onions are tender. Remove the pan from the heat and set it aside.
Dice the bagels into bite-sized cubes and place them into a large mixing bowl. Add in the tomato and onion mixture, sausage crumbles, shredded cheeses, and cream cheese cubes. Use your hands to gently stir the ingredients together and place them into the baking dish. Arrange about a ⅓ of the cream cheese cubes to be towards the top of the pan.
In the same mixing bowl, whisk together the eggs, milk, and everything bagel seasoning. Pour over the top of the bagel mixture in the baking pan. Bake, uncovered, for 55 minutes or until puffed and the center no longer jiggles. Remove the pan from the oven and let rest for 10 minutes. Garnish with sliced green onions if desired and serve.