Sausage Breakfast Bagel Strata

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Loose Sweet Italian Sausage
• 6 whole Plain Bagels, Torn Into Bite-sized Pieces
• 8 ounces, weight Mascarpone Cheese
• 1-½ cup Mozzarella Cheese, Grated
• 1 cup Sharp Cheddar Cheese, Grated
• 8 whole Large Eggs
• 2 cups Half-and-half
• 1 cup Milk
• 1 teaspoon Dry Mustard
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Poppy Seeds
• ½ teaspoons Cayenne Pepper
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper

Also mentioned in the method: bread

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish.

2. Cook the loose sausage in a large skillet over medium heat, breaking it up, until no pink remains and it reaches 160°F (71°C), about 8 minutes. Drain well.

3. Spread the torn bagel pieces in the dish and scatter the cooked sausage over them.

4. Dot the mascarpone in small spoonfuls over the bagels, then sprinkle the mozzarella and cheddar evenly on top.

5. Whisk the eggs, half-and-half, milk, dry mustard, garlic powder, onion powder, poppy seeds, cayenne, salt and black pepper until smooth.

6. Pour the egg mixture evenly over the bagels and cheese, pressing the bread gently so it soaks. Let stand for 15 minutes.

7. Bake uncovered for 45 to 50 minutes, until the center is set, reaches 160°F (71°C) and the top is golden. Tent with foil if browning too fast.

8. Rest the strata for 10 minutes, then cut into squares and serve warm.