1. Cut the bagels into 1/2″ chunks. Dry in an oven for a half hour at 250°F.
2. Cut sausage into 1/4″ thick coins.
3. Peel the yellow onion and keep the root end intact.
4. Cut the onion into 2 halves, keeping the root at one end.
5. Holding an onion half, cut thin wedges keeping each wedge intact by the root end.
6. Sauté  sausage coins in olive oil until brown.
7. Remove sausage and sauté the onion wedges in the rendered fat until translucent.
8. Drain and set the sausages and onion wedges aside.
9. In a fresh pan, melt the butter until foaming.
10. Add the sage and immediately remove the pan from the heat.
11. In a food processor, blend the half & half, chicken stock, eggs and salt and pepper.
12. Fold in the sage butter mixture and blend well.
13. In a large bowl, place the bagel chunks and add the stock/egg mix.
14. Using your fingers, thoroughly break up the bagels until a soggy mix is achieved and all the liquid is absorbed.
15. Spray a deep baking dish with cooking oil spray.
16. Spread the dish with a layer of the bagel mix.
17. Add half of the sausage coins and half the onion wedges over the bagels mixture.
18. Dot with dollops of half the light herb garlic cream cheese.
19. Repeat with another layer of bagel mix, onions, sausage and cream cheese. Press these lightly into the bagel mix so they are not only on the top of the mix.
20. Top lightly with Parmesan cheese and bake for 35 minutes at 325°F. The center should be firm to the touch.
21. This can be prepped the night before and refrigerated. You will need to extend the baking time to 40 minutes if preparing this in advance.

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