So, I prepped this recipe last night while I was making the tomato basil feta soup, and I can honestly say that this, combined with what I already have of the baked pumpkin pie oatmeal should be pretty awesome for breakfast at work (which is good, as I usually do not have breakfast). This recipe comes from the Smitten Kitchen Cookbook, which I really recommend getting if you at all can.
New York Breakfast Casserole
- 1.5 lbs bagels (I used two packages of Bagels Forever maple cinnamon frozen bagels), chopped into cubes
- 8 oz whipped cream cheese
- 1.5 lbs cherry tomatoes, halved
- 8 large eggs
- 2.5 c milk
- dash salt and pepper
Spread a third of your bagel cubes on the bottom of a 9 x 13 glass baking dish, and dot them with a third of the cream cheese, spooned out in bits (see pic 1). Repeat in two or so more layers. Mix your eggs with the milk, salt, and pepper, and then pour them over the bagel and cream cheese mixture. Cover your dish tightly with plastic wrap, and then refrigerate overnight.
The next morning, heat your oven to 350 (mine was at 325), and then put in your casserole (removing the wrap, obviously) for between an hour and an hour and fifteen minutes (I went for the full hour and fifteen minutes). The final product should be puffed to double its size, golden brown, and cooked through. (Good test is cutting into the center and seeing if any egg liquid is released). Let it rest ten minutes, and then nom, or, if you’re me, save for your breakfasts for the rest of the week!
Deb recommends serving with capers, lox, and/or bacon if you have access to any.