Prepare a 9x13 casserole dish with nonstick cooking spray.

Place the bagel pieces in an even layer on the bottom of the casserole dish.

In a large (12 inch) skillet over medium-high heat, cook the sausage, crumbling as it cooks. When the sausage is almost completely browned, add the bell pepper and the onion, cooking together until the sausage is done. Drain well and stir in the spinach.

Spoon the sausage mixture over the bagels.

In a mixing bowl, beat the cream cheese and eggs until the cream cheese is in small pieces and the eggs are well beaten. Add the milk, salt and black pepper, mixing well. Pour over the sausage mixture.

Top the casserole with the shredded cheese and everything seasoning.

Cover with plastic wrap and refrigerate overnight.

When ready to bake, pull the casserole from the refrigerator and rest on the counter as the oven preheats.

Preheat the oven to 350 degrees.

Bake the casserole for 50 to 60 minutes or until a knife inserted in the middle returns without liquid.

Allow to rest for 5 to 10 minutes before slicing and serving.