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    You are in: Home / Recipes / New York Breakfast Casserole Recipe
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    New York Breakfast Casserole

    New York Breakfast Casserole. Photo by diner524

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    FLKeysJen's Note:

    Adapted from Deb Perelman's wonderful 'The Smitten Kitchen Cookbook'. Bagels and cream cheese make me reminisce about Collegetown Bagels in Ithaca, New York; I rarely enjoy them now because of the carbs/calories, but found this casserole to be worth it. Gooey on the bottom, crusty on top - yum. The prep and cook times do not include overnight chilling,

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    Units: US | Metric


    1. 1
      The night before serving the casserole, spread one half of the bagel cubes in the bottom of a greased 9-by-13-inch pan.
    2. 2
      Dot with half of the Neufchatel cheese, and mix in the red onion and tomatoes.
    3. 3
      Make one more layer with the bagel cubes and Neufchatel cheese.
    4. 4
      Whisk eggs with milk, salt and pepper. Pour mixture over the bagels. Cover pan tightly with plastic wrap and refrigerate overnight.
    5. 5
      The next morning, preheat oven to 350 degrees. Remove casserole from the fridge, uncover and bake until casserole has puffed, turned golden brown and cooked through. (A knife inserted into the center of the casserole and rotated slightly should not release any liquid.) This will take about an hour. You may cover the pan with foil for the last 15-20 minutes if the top bagels are getting too brown for your liking.
    6. 6
      Let cool a few minutes, and serve in big scoops with a sprinkle of capers and a side of lox or bacon.

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    Ratings & Reviews:

    • on January 17, 2014


      I am giving this a 5 star review based on the flavors and what I feel it would have been if I had used a fresh or day old bagel instead of using a previously frozen, Everything Bagel from Panera Bread which was fresh at the time of freezing, but now feel it wasn't the best way to make this recipe, so my fault. The top part was nice and toasted, and of, course great flavors from the everything toppings, but the bottom layer was very soggy and hard for me to cut through, which I feel would have been different if it had been fresh or a day old bagel. The only changes I made was to scale back the amounts to serve two and I substituted red bell pepper for the tomatoes. I will definitely try this again in the future, as DH often goes out on the weekends and buys fresh bagels. Thanks for sharing the recipe FLKeysJen. Made for PRMR Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for New York Breakfast Casserole

    Serving Size: 1 (270 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 413.5
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 7.0 g
    Cholesterol 216.9 mg
    Sodium 913.9 mg
    Total Carbohydrate 48.5 g
    Dietary Fiber 2.3 g
    Sugars 2.2 g
    Protein 19.8 g

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