Sausage, Egg and Bagel Bake

Brunch in one pan.

This recipe was inspired by a half-price bag of bagels that I bought at the supermarket, and the fact that my husband loves French toast. The addition of sausages adds flavour to the eggs and makes this a really hearty brunch.

This is perfect if you have some not-quite-fresh bagels that need to be eaten. Another plus is that, as long as you have an oven-proof frying pan, there is only one dish to clean up. Don’t worry if not because you can fry the sausages and then transfer to an oven-proof baking dish instead.

If you can’t buy thick sausages, get some sausage meat and form it into small balls. It will give you the same tasty result.

Ingredients – serves 4:

  • 4 thick sausages, cut into bite-sized pieces
  • 2 bagels, sliced in half then cut into bite-sized pieces
  • 6 eggs
  • 1 cup milk (any kind)
  • 1/4 cup cream, optional
  • freshly ground black pepper, to 6season
  • small bunch fresh chives, snipped
  • 1 cup grated cheddar cheese


  • Cook the sausage pieces in an oven-proof non-stick frying pan over a medium-high heat on the stovetop¬†until browned all over. (They will finish cooking in the oven.)
  • Add the bagel pieces to the pan and toss to coat in any sausage fat. Turn off the heat and leave the pan to cool for a few minutes.
  • Crack the eggs into a large jug or bowl, then add the milk, cream (if using), black pepper and the majority of the snipped chives. Whisk until well combined.
  • Spread the sausage and bagel pieces evenly in the oven-proof pan, then gently pour over the egg mixture. Set aside for 10 minutes to allow the bagels to soak up some of the liquid.
  • Meanwhile, heat your oven to 200C/180C fan forced/390F.
  • Sprinkle the grated cheese over the top of the mixture.
  • Place the pan into the oven and bake for 22-25 minutes or until the eggs are set and cooked to your liking.
  • Remove from the oven and leave to cool for 5 minutes before serving.
  • Enjoy!

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