Ingredients
- 6 Bruegger's Plain bagels
- 6 oz Bruegger's Light Herb Garlic cream cheese
- 4 spicy Italian sausage links
- 5-6 large sage leaves, coarsely chopped
- 1 large yellow onion
- 2 pints chicken stock, cold
- 2 large eggs
- 1 cup half & half
- 1 stick butter
- 1/4 cup Parmesan cheese, shredded
- Salt and pepper to taste
Directions
- Cut the bagels into 1/2″ chunks. Dry in an oven for a half hour at 250°F.
- Cut sausage into 1/4″ thick coins.
- Peel the yellow onion and keep the root end intact.
- Cut the onion into 2 halves, keeping the root at one end.
- Holding an onion half, cut thin wedges keeping each wedge intact by the root end.
- Sauté sausage coins in olive oil until brown.
- Remove sausage and sauté the onion wedges in the rendered fat until translucent.
- Drain and set the sausages and onion wedges aside.
- In a fresh pan, melt the butter until foaming.
- Add the sage and immediately remove the pan from the heat.
- In a food processor, blend the half & half, chicken stock, eggs and salt and pepper.
- Fold in the sage butter mixture and blend well.
- In a large bowl, place the bagel chunks and add the stock/egg mix.
- Using your fingers, thoroughly break up the bagels until a soggy mix is achieved and all the liquid is absorbed.
- Spray a deep baking dish with cooking oil spray.
- Spread the dish with a layer of the bagel mix.
- Add half of the sausage coins and half the onion wedges over the bagels mixture.
- Dot with dollops of half the light herb garlic cream cheese.
- 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.
- Top lightly with Parmesan cheese and bake for 35 minutes at 325°F. The center should be firm to the touch.
- 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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