Name: Everything Bagel Breakfast Casserole
Yield: 12
Ingredients: 6 everything bagels; 2 Tbsp extra-virgin olive oil; 8 eggs; 1½ cups whole milk; ½ cup heavy cream; 3 Tbsp chopped green onions; 2 tsp onion powder; 1½ tsp kosher salt; 1 tsp garlic powder; ½ tsp black pepper; ½ tsp cayenne pepper (optional); 2 cups grated cheddar; 1 lb loose breakfast sausage; 8 oz cream cheese, cold; 1 Tbsp everything bagel seasoning; 1 Tbsp chopped chives, to finish

Steps

1
Oven
Preheat on Bake, 375°F, middle shelf
Bake 375°FPreheatTimer 12 minMiddle shelf
2
Tear or cut the bagels into bite-size pieces, about 1 inch. Toss them in a big bowl with the olive oil.
3
Spread the pieces over the June pan in an even layer so they toast evenly.
4
Oven
Bake 12 minutes, until lightly toasted
Same cook as step 1: the timer starts once the food goes in.
5
Meanwhile, whisk the eggs, milk and cream in the same bowl until completely smooth. Whisk in the green onions, onion powder, salt, garlic powder, pepper and cayenne, then stir in the cheddar.
6
Grease a 9×13 baking dish.
7
Let the toasted bagels cool for 5 minutes. Whisk the egg mixture again, fold in the bagels and let them soak for 5 minutes, stirring gently every minute or so.
8
Pour everything into the dish. Pinch the sausage into small pieces and scatter them over the top.
9
Tear the cold cream cheese into small pieces and tuck them into the gaps between the sausage. Sprinkle with the bagel seasoning.
10
Cover and refrigerate for at least 4 hours, or overnight (up to 16 hours).
11
Oven
Preheat on Bake, 350°F, middle shelf, then Bake 50 minutes, until the center is set and the sausage is cooked through
Bake 350°FPreheatTimer 50 minMiddle shelf
12
Rest for 5 minutes, scatter the chives over and serve.

Tips and notes

Check that your 9×13 dish fits your June before you start; a slightly smaller dish works too, just bake a little longer.

Kept from an owner's notes of the June app version, rewritten for the wiki.