Onion Bagel Strata
- Total Time: 75 Minutes
Description
Adapted from Ree Drummond’s new book, ‘The Pioneer Woman Cooks – A Year of Holidays’, this is one of those terrific make-ahead, feed a crowd, love every bite dishes. Though I downsized it for the first try, here’s what I would do to fill my 9 x 13 lasagna pan – enjoy!
Ingredients
Onion Bagel Strata
6 large onion-poppy-seed or everything bagels (or a combo)
1 package (8 oz/ 250 g) cream cheese, cubed
2 T. EACH chopped chives AND dehydrated minced onion
2 c. grated old cheddar
8 eggs
2 c. milk
1/2 c. cream
1 t. EACH dry mustard AND salt
1/2 t. cayenne (optional)
extra chopped chives for garnish
Instructions
Grease your large casserole dish, tear the bagels into bite-sized pieces and spread them around to make an even layer. Drop the cubed cream cheese over the bagel pieces, and then evenly sprinkle on the chives and dried onion and then the cheddar. In a large bowl, whisk together the eggs, milk, cream, dry mustard, salt and cayenne (if using) and then pour this mixture over everything in your casserole. Cover the dish tightly with foil and refrigerate overnight.
Take the casserole out of the fridge and allow it to come to room temperature while you preheat the oven to 350. Bake, with the foil cover, for 45 minutes, then remove the foil and allow it to continue to bake and brown for 15 to 30 minutes more – we like ours with lots of crispy bits, so I left ours in for longer. Allow the strata to rest for about 15 minutes before serving – we enjoyed ours with a fruit salad.
- Category: Breakfast, Make-ahead
