Categories: Breakfast
Ingredients
- 1 lb. breakfast sausage links
- 2 tbsp. butter, plus more for the baking dish
- 1 large onion, thinly sliced
- 10 oz. 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 cup finely grated Parmigiano-Reggiano
- 1 1/2 cups grated Gruyere
- 1 1/2 cups grated cheddar
- 2 tsp kosher salt
- 1 tsp black pepper
- 8 eggs
- 2 cups milk
- 1 cup half-and-half
- 2 tbsp. Dijon
- 1/4 tsp cayenne pepper
- 8 oz. brick cream cheese, cold, cut into 14 cubes
Directions
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Heat a large skillet with a tight-fitting lid over medium heat. Add the sausage and cook, turning occasionally, until cooked through, about 12 minutes. Remove the sausage from the skillet, cut into 1-inch lengths, place in a large bowl, and set aside.
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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 onion 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 and keep twisting until you wring out as much liquid as humanly possible.
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Transfer the spinach to the bowl with the sausage and add the onion, bagel chunks, tomatoes, basil, Parm, 1 cup each of the Gruyere and cheddar, 1 tsp of the salt and 1/2 tsp of the 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 the remaining 1 tsp salt and 1/2 tsp black pepper.
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Grease a 9×13-inch baking dish with butter and arrange the bagel mixture in the dish. Pour the egg mixture over the top, pressing down on the bagels so they soak up the liquid. Nestle the cream cheese chunks in all around the pan. Cover and refrigerate for at least 1 1/2 hours and up to 12 hours.
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Preheat the oven to 400.
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Uncover the dish and sprinkle with the remaining 1/2 cup each Gruyere and cheddar. Bake for 15 minutes, reduce the temp to 350, and bake until the top is golden and the center is set, 50 minutes to 1 hour.