6 ratings

Bagel & Chorizo Egg Casserole


Chef Fabio Viviani uses bagels as breadcrumbs in this egg casserole, creating a richer and more indulgent dish to enjoy. 


  • 1 Pound chorizo sausage
  • 2 bagels, toasted and cut into large cubes
  • 2 1/2 Cups shredded provolone cheese
  • 1 Cup Parmesan cheese
  • 8 eggs
  • 2 Cups half-and-half cream
  • Pinch of salt
  • Pinch of pepper



In a large skillet, cook the chorizo sausage over medium heat until crisp and then drain. Season the bagel croutons with salt, pepper, and paprika, and then place the them on the bottom of a greased baking dish. Sprinkle with the cheeses and the sausage. In a large bowl, whisk the remaining ingredients together and pour over the casserole. Cover and refrigerate overnight.

The next day, preheat the oven to 350 degrees

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.