Breakfast Bagel Casserole

Ingredients:

• 220 g raw pork sausages, casings removed (8 pcs.) *
• Unsalted butter or cooking spray to grease the baking dish
• 1 tbsp. l. olive oil
• 2 cups whole milk
• 3/4 cup light cream
• A pinch of cayenne pepper
• 8 large eggs
• 1 and 1/3 cups tightly packed baby spinach
• 2 large plain bagels, halved horizontally and cut into 1-inch pieces.
• 1 and 1/3 cups grated provolone cheese
• 220 g cream cheese, cut into 1 cm cubes.
• 2 tbsp bagel topping (poppy seed, sesame, and dried onion mixture)

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with butter or spray with cooking spray.
2. Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, for about 5 minutes; transfer to a bowl with a slotted spoon.
   
   Culinary advice *
   
   You can also use 1 and 1/3 cups crumbled ready-made pork sausage.
3. In a large bowl, combine milk, light cream, cayenne pepper, eggs, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir in the sausage, spinach, bagels, and 3/4 cup provolone cheese, then transfer to the prepared baking dish. Spread cream cheese on top and sprinkle with bagel toppings and the remaining provolone cheese (see Note).
4. Cover with foil and bake for 45 minutes. Then remove the foil and bake until the casserole is puffed, golden around the edges, and set in the center, about 45 more minutes. Let cool for 15 minutes before serving.
   
   Note
   
   This casserole can be baked immediately or assembled the night before, refrigerated, and baked the next morning. Let the chilled casserole sit at room temperature for 15-20 minutes before baking.