Make-ahead Bagel Strata


FamilyFun - - DIG IN -


6 ev­ery­thing bagels, cut into ½-in. cubes ¼ cup un­salted but­ter, melted, plus more for greas­ing bak­ing dish 2 cups shred­ded sharp ched­dar cheese 8 slices thick-cut ba­con, cooked un­til crisp, and crum­bled (op­tional) ½ cup sliced green onions, plus ad­di­tional for gar­nish 12 eggs 2¾ cups milk ½ tsp. gar­lic pow­der ½ tsp. salt ½ tsp. pep­per

1. Po­si­tion two oven racks in the top third and bot­tom third of oven. Pre­heat oven to 400°F. Toss bagel cubes with the melted but­ter and spread on two large bak­ing sheets. Bake 10 to 15 min­utes or un­til dried and toasted, ro­tat­ing pans once halfway through bak­ing.

2. Coat a 3-qt. bak­ing dish with but­ter. Cover the bot­tom of the dish with one third of the bagel cubes. Sprin­kle on one third each of the cheese, ba­con (if us­ing), and green onions. Re­peat lay­ers twice, start­ing with the bagel and end­ing with the onion.

3. In a large bowl, whisk to­gether the eggs, milk, gar­lic pow­der, salt, and pep­per. Pour mix­ture over the casse­role to moisten the bread. Use a sheet of plas­tic wrap to gen­tly press the bread into the egg mix­ture and cover the casse­role. Chill at least 2 hours or up to overnight.

4. Pre­heat oven to 350°F. Bake un­til set in the cen­ter (160°F), about 50 to 60 min­utes, cov­er­ing with foil dur­ing last 20 min­utes to pre­vent over­brown­ing. PER SERV­ING 411 CALO­RIES; 20g PRO­TEIN; 22g FAT (10g SAT. FAT); 34g CARBS; 1g FIBER; 6g SUGAR; 797mg SODIUM

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