BAGEL BREAKFAST BAKE
- 2 red bell peppers
- 1 teaspoon olive oil
- 1 package Johnsonville Original Breakfast Sausage Links
- 6 slices Kroger bacon
- 12 eggs
- 2 cups milk
- 1 tablespoon salt
- 1 teaspoon pepper
- 5 plain bagels
- 2 1⁄2 cups shredded cheese (mixture of cheddar and Monterey Jack) 2 large handfuls baby spinach
- 2 tablespoons minced chives, garnish
Preheat oven to 350F.
Cut bell peppers into slices, then cut each slice in half. Heat olive oil in a skillet. Add peppers and saute for 5 minutes, until peppers are softened. Remove peppers.
In the same skillet, add Johnsonville Original Breakfast Sausage Links. Cook sausage for 8-10 minutes, turning frequently, until cooked through. Remove sausage. Chop sausages into bite-sized pieces.
In the same skillet, add Kroger bacon slices. Cook bacon until cooked through, 4-5 minutes on each side, flipping halfway. Remove bacon and pat off excess grease with paper towels. Chop bacon into bite-sized pieces.
In a large bowl, whisk together eggs, milk, salt, and pepper. Remove 11⁄4 cups of egg mixture and reserve for use later.
Tear bagels into bite-sized pieces and fold into egg mixture. Add in pepper, sausage, bacon, 1 1⁄2 cups shredded cheese, and baby spinach. Fold everything together, then pour into a greased 9x13” baking dish. Pour the reserved egg mixture over the top.
Bake for 35 minutes, then sprinkle 1 cup shredded cheese on top and bake for another 5 minutes, until cheese is melted.
Sprinkle with chives and serve.