Recipe Ingredients
- 1 lb sausage, cooked, crumbled and drained
- 1/2 cup fresh asparagus, cut into ½ inch pieces
- 1/2 cup cup onion, diced
- 1 tsp butter or cooking spray
- 2 whole wheat everything bagels, cut into 1-inch pieces
- 1 1/2 cups sharp cheddar cheese, shredded
- 6 Natural Choice Free Roaming whole eggs
- 6 egg whites Natural Choice Free Roaming Eggs
- 2 cups 2% milk
- Salt and pepper to taste
Recipe Directions
- In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. To sausage, add asparagus, onion, salt and pepper to taste. Stir to combine.
- Grease a 9×13 inch baking dish with cooking spray or butter. Place bagel pieces into the bottom of the dish. Top with sausage, asparagus and onion mixture. Then sprinkle with cheese.
- In a large bowl, whisk whole eggs, egg whites, milk, salt and pepper to taste. Pour over layers. Bake immediately or refrigerate, covered, overnight.
- Preheat oven to 375 degrees. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes, then uncovered, 15 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting to serve.
