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New York Breakfast Casserole

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Ingredients

Adjust Servings:
6 everything bagels, cut into 1-inch cubes
8 ounces neufchatel cheese, cut into irregular small bits
1/4 medium red onion, thinly sliced
1 pint grape tomatoes, cut in half
8 large eggs
2 1/3 cups milk
1 teaspoon salt
fresh ground black pepper
capers, for serving (optional)
lox, for serving (optional)
crisply cooked bacon, for serving (optional)

Nutritional information

413.5
Calories
136 g
Calories From Fat
15.2 g
Total Fat
7 g
Saturated Fat
217 mg
Cholesterol
913.9 mg
Sodium
48.5 g
Carbs
2.3 g
Dietary Fiber
2.2 g
Sugars
19.9 g
Protein
270g
Serving Size

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New York Breakfast Casserole

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    Cuisine:

    I love it! I substituted out 4 bagels for slices of local Watsonville sourdough, and since my bagels and bread were plain added a bunch of dried herbs. used my suegro's (father-in-law's) garden tomatoes and threw in a bit of kale- voila! Super happy with the taste- even without bacon, lox or capers. Deelish! Cant wait to share it with the fam when they wake up;)

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    New York Breakfast Casserole, 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, , I love it! I substituted out 4 bagels for slices of local Watsonville sourdough, and since my bagels and bread were plain added a bunch of dried herbs used my suegro’s (father-in-law’s) garden tomatoes and threw in a bit of kale- voila! Super happy with the taste- even without bacon, lox or capers Deelish! Cant wait to share it with the fam when they wake up;), I substituted out 4 bagels for slices of local Watsonville sourdough, and since my bagels and bread were plain added a bunch of dried herbs used my suegro’s (father-in-law’s) garden tomatoes and threw in a bit of kale No bacon, lox or capers, not because I don’t love all three just dont have them this time around!


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    Steps

    1
    Done

    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
    Done

    Dot With Half of the Neufchatel Cheese, and Mix in the Red Onion and Tomatoes.

    3
    Done

    Make One More Layer With the Bagel Cubes and Neufchatel Cheese.

    4
    Done

    Whisk Eggs With Milk, Salt and Pepper. Pour Mixture Over the Bagels. Cover Pan Tightly With Plastic Wrap and Refrigerate Overnight.

    5
    Done

    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
    Done

    Let Cool a Few Minutes, and Serve in Big Scoops With a Sprinkle of Capers and a Side of Lox or Bacon.

    Avatar Of Daysi Dickerson

    Daysi Dickerson

    Spice sorceress infusing her dishes with exotic and bold flavors.

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