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- 4 each Spicy Italian sausages - frozen
- 5-6 large sage leaves - chopped coarsely
- 1 Large yellow onion
- 2 pint chicken stock - cold
- 6 Bruegger's Plain Last Nite's Bagels
- 6 oz Bruegger's Light Herb Garlic Cream Cheese
- 2 Large eggs
- 1 Cup Half and Half
- 1 stick Butter
- 1/4 cup shredded or shaved Parmesan cheese
- Salt and pepper
- Cut the bagels into ½” chunks. Dry in an oven for a half hour at 250° F or overnight in a still warm oven-turned off after use.
- Using an old knife carefully cut the sausage into ¼” 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-off thin wedges, each kept intact by the root end.
- Sauté the Italian sausage coins in olive oil – until starting to brown, remove the sausages 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 and half, chicken stock, eggs and salt and pepper – add the sage butter and blend
- Place the bagels into a stainless bowl. Add the stock/egg mix and using your fingers – thoroughly break up the bagels – until a soggy mix is achieved and all the liquid is absorbed by the bagels.
- Spray a deep baking dish with Pam 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.