| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 40 minutes |
| Serves | 6-8 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Moderate |
| Calories | 715 |
| Fat | 41g |
| Saturates | 15.5g |
| Protein | 47g |
| Carbs | 41g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Generously grease a large baking dish.
Slice the bagel buns into half moons and arrange on a tray. Place in the oven for 8-10 minutes until lightly golden, then set aside.
Peel and finely slice the onion. Heat the sunflower oil in a large frying pan over a medium heat. Remove the sausage from its casing, crumble into the pan and cook for 5–6 minutes until browned. Add the onion and rosemary and cook for a further 5 minutes until softened and fragrant. Add the cherry tomatoes to the pan and cook until blistered, then stir in the spinach and allow to wilt. Remove from the heat.
In a large bowl, whisk together the eggs, milk and cream until smooth. Season with salt and pepper.
Arrange the toasted bagel slices in the greased baking dish. Spoon over the sausage and vegetable mixture. Pour over the egg mixture, ensuring everything is coated and evenly distributed.
To make the everything bagel spice, toast the sesame and onion seeds in a dry pan. Allow to cool completely then mix with the garlic and salt.
In a small bowl, stir the cream cheese with the everything bagel spice. Using a spoon, dot dollops of the flavoured cream cheese across the top of the bake.
Bake for 35–40 minutes until the eggs are set and the top is golden and bubbling.
Allow to rest for 5 minutes before serving warm.
