This easy make-ahead breakfast is loaded with delicious bites of everything bagels baked in a flavorful egg scramble with sausage, peppers, and a three-cheese combination.
Break the bagels into bite-sized pieces and place into a buttered 9x13 casserole dish.
In a large bowl, crack the eggs. Add the half and half, mustard, cayenne pepper, and salt/pepper. Whisk briskly for 1 minute.
Pour the egg mixture over the bagel pieces, try to cover each one.
Add the Parmesan cheese and ½ cup cheddar cheese to the casserole dish. Use a spoon to gently toss the casserole mixture.
Cut the cream cheese into 14 squares.
Distribute the top of the casserole with the cream cheese, sausage, bell peppers, and tator tots.
Top with the remaining half of cheddar cheese.
Cover and refrigerate for 4 hours or overnight. The longer it sits, the better/moister it will be.
Bake, covered, at 350 degrees for 40 minutes.
Remove the cover and bake for 15 more minutes.
Let cool for 10 minutes. Serve with coffee and enjoy!
Notes
*Lightly toasted bagels are able to absorb the custard much better, but still have all of the flavor that fresh bagels have. Stale bagels can also be used but I prefer fresh and toasted!