Recipe by Petite Mommy
A new make-ahead casserole that will please non-meat eaters. Remember: This dish must be prepared the night before you plan to bake it. (Recipe courtesy of http://fooddownunder.com)
Top Review by Starrynews
We agree with the previous reviewers - this was very rich, so a small portion was plenty for us & the bagels also became very soggy. It worked out all right for us because I scaled the recipe down to serve 2 and then used a long, wide baking dish so that the bagels laid out in just one layer. So the tops became nice and crispy during the bake, while just the bottoms remained soggy, which helped to balance out the problem a bit. I'll have to try the suggestion to toast the bagels first next time. Thanks for sharing!
- 8 eggs
- 1⁄4 teaspoon salt
- 2 cups milk
- 1 tablespoon chopped fresh tarragon (or 1/2 tspn dried tarragon)
- 1⁄4 teaspoon paprika
- 6 ounces grated monterey jack cheese (or medium Cheddar cheese)
- 6 ounces grated asiago cheese
- 4 asiago cheese bagels (or plain bagels)
Directions See How It's Made
- This dish must be prepared the night before you plan to bake it.
- In a large mixing bowl, beat together the eggs, salt, milk, tarragon and paprika. Add fresh ground pepper to taste. Mix the grated cheeses together in a bowl. Cut the bagels into small bite-size pieces.
- Grease a 2-quart souffle or casserole dish and, starting with the bagel pieces, place them in the dish in alternating layers with the grated cheese. Pour the egg mixture evenly over all, cover the dish, and place it in the refrigerator overnight.
- Bake it uncovered, in a pre-heated 350 degree oven for 1 hour, until the top is golden brown.