6 everything bagels (about 450g), cut into 1-inch pieces
1 tablespoon vegetable oil
350g breakfast sausages
½ red onion, sliced
2 cloves garlic, minced
1 cup grape tomatoes, halved
8 eggs
1½ cups 10% cream
½ teaspoon cayenne pepper
1 teaspoon onion powder
Salt and pepper
250g block cream cheese, cold and cut into small pieces
3 tablespoons thinly sliced chives
2 tablespoons everything bagel seasoning
Directions
Preheat oven to 350°F Spray a 9x13-inch casserole dish with nonstick cooking spray
Add the bagel pieces to a large sheet pan in one even layer. Bake for 10 minutes to dry the bagels out slightly. Alternatively, use stale bagels. Remove the bagels from the oven and set them aside, on the baking sheet to cool.
Place a skillet over medium heat and add the vegetable oil. Once the oil is hot add the sausage links and fry for about 10-12 minutes until golden brown and cooked through. Transfer the sausage to a cutting board to cool. Cut the sausage into ½-inch pieces.
Add the red onion to the skillet and cook for about 5 minutes, until soft. Stir in the garlic and cherry tomatoes and cook for another 3 minutes. Turn off the heat. Set the skillet aside to cool slightly.
Whisk together the eggs, cream, onion powder and cayenne pepper. Season with salt and pepper.
To the bagels, on the baking sheet, scatter the onion and tomato mixture evenly over the bagels. Scatter the sausage evenly over the bagels. Scatter the everything bagel seasoning over the bagels. Dot the cream cheese, evenly over the bagels and scatter the chives all over the bagels. Using a large bench scraper, transfer the bagel mixture to the prepared casserole dish.
Pour the egg mixture evenly over the bagel mixture. Press the bagels into the dish to ensure all the bagels get moistened with the egg mixture.
Bake on the middle rack for 1 hr or until the egg is set and cooked in the center of the casserole dish. Remove from the oven and cool for 10 minutes.
