Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Slow Cooker Everything Bagel Breakfast Casserole
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- Level: Easy
- Total: 8 hr 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 532
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 269 mg
- Sodium
- 712 mg
This slow cooker breakfast casserole is the kind of recipe that does the most while you do the least. Bagels soak up a savory eggy custard, then get layered with breakfast sausage, sweet bell peppers and melty provolone. Little pockets of cream cheese turn irresistibly rich and tangy as they cook for a bagel-forward treat, and everything seasoning adds classic flavor and crunch. It’s cozy, crowd-friendly and perfect for brunch, holidays or any morning when you want something especially comforting with minimal effort.
- Level: Easy
- Total: 8 hr 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 532
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 269 mg
- Sodium
- 712 mg
Ingredients
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Directions
Special equipment:
a 6-quart slow cooker- Spray a 6-quart slow cooker insert with nonstick baking spray.
- Put the breakfast sausage in a medium nonstick skillet and place over medium heat. Cook, stirring frequently and breaking up the meat with a wooden spoon, until cooked through and golden brown, about 6 minutes. Remove from the heat to cool.
- Meanwhile, whisk the eggs, milk, half-and-half, cayenne, 1 teaspoon salt and several grinds of black pepper in a large bowl until well combined.
- Add the bagel chunks, cooked sausage, cream cheese, bell pepper and 1/2 cup of the provolone to the prepared slow cooker. Pour the custard mixture over and gently stir with a rubber spatula until evenly combined. Press the bread into the liquid to submerge. Sprinkle evenly with the remaining 1/2 cup provolone and the everything bagel seasoning. Cover and refrigerate for at least 6 hours and up to overnight.
- Remove the casserole from the refrigerator and bring it to room temperature for 30 minutes.
- Place the slow cooker insert into the slow cooker base, cover with the lid and cook on high until puffed and set in the center, 3 to 3 1/2 hours. Remove from the heat and let sit for 15 minutes. Top with sliced scallions and serve.
Cook’s Note
This slow cooker casserole works best when assembled the night before, refrigerated and baked the following morning — the dense bagels are best when they’ve had time to absorb the flavorful custard. Bake it right away and the custard will set around the bagels, taking on more of a scrambled egg consistency.
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