Prep 10 mins
Cook 1 hr
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)
- 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.
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!
This was good. A little rich for me, but DH loved it! Based on another reviewer's suggestion, I toasted the bagels first. I cooked it for exactly one hour and it got quite brown as you can see from the photograph. Made for Zaar Cookbooks Tag.
I tried this for my bed and breakfast friends. I do a lot of bakes and this was good, but it would have been much better if the bagels had been toasted first. They were too soggy. It did bake for over an hour, just in case someone was tight on time.