Meatless Friday: Asiago Cheese Bagel Bake

Barbara Stein shares a recipe for a breakfast casserole that's equally at home for brunch or dinner.

This is a delicious dish to serve on a Friday night for supper, or on Sunday after Mass for brunch (I set my oven on delayed time bake and come home to a piping hot and delicious-smelling brunch). Add a green salad for dinner, or a fresh fruit salad at brunch, and you have a tasty complete meal. You can serve the little ones applesauce, if green salad doesn't appeal to them, or some broccoli "trees" — lightly steamed and chilled.

 

Asiago Cheese Bagel Bake

8 large eggs
1/4 t. salt
2 c. whole milk
1/2 teaspoon dried
1/4 t. paprika
Freshly ground black pepper, to taste
6 ounces Monterey Jack or medium Cheddar cheese, grated
6 ounces Asiago cheese, grated
4 Asiago cheese bagels (or plain bagels -- that's what I usually use)

In a large mixing bowl, beat together the eggs, salt, milk, tarragon, and paprika. Season with pepper.

Mix the grated cheeses together in a bowl.

Cut the bagels into bite-size pieces.

Grease a 2-quart soufflé or casserole dish. Starting with the bagel pieces, alternately layer bagel pieces and grated cheese into the dish. Pour the egg mixture evenly over everything, cover the dish and refrigerate overnight or for 6 hours.

Preheat the oven to 350 degrees.

Bake, uncovered, for 1 hour, until the top is golden brown.