Bake breakfast strata for 40-50 minutes, until edges are golden. Remove baking dish from fridge and press down mixture again if needed to make sure bagel tops are coated.Bake the strata for 40-45 minutes if you added milk and 35 minutes if you made it with sour cream. Bring the dish to room temperature for about 30 minutes.
Place the dish in the refrigerator overnight. Cover dish with wrap or lid refrigerate for at least 6 hours, up to 1 day in advance. Sprinkle the rest of the cheese over the top and cover with foil. Press down into the mixture to ensure the bagels are covered. Then add the remaining bagels and egg mixture. Add 1/2 of the cubed bagels to greased baking dish and pour half of the egg mixture over bagels.In a large bowl whisk together eggs and milk stir in grated cheddar cheese, feta, sun dried tomatoes and basil.fresh baby spinach 3 cloves garlic, minced (1 Tbsp. Start With a Buttered Baking Dish, and Fill it With Bread Choose an oven-proof baking dish that's about the right size to feed however many people you're. Save any bagel seasoning that falls off to add to egg mixture later. bunch fresh asparagus, trimmed and cut into 3/4-in.pieces (about 2 cups) 5 oz. Place bagels on cutting board and use large serrated knife to cut into 3/4″ cubes.
Slice bagels in half place on sheet and bake for 5 minutes.
Bake bagels if not dried out enough: Preheat oven to 300✯ and get large rimmed baking sheet out. However you decide to make this bagel breakfast casserole, I know it’ll be a family favorite! So many readers make this every year around the holidays, and for other brunch occasions, and it’s always a hit! If you don’t love the flavors of sun dried tomato and basil, you could always use sautéed bell peppers with garlic and onion, or just keep it a simple cheese and bagel casserole. If the top of the bagels are browning too much, cover with foil for the last 10-15 minutes of the baking time. Just be sure to adjust baking time and watch after 20 minutes. You could probably cut the recipe in half and bake in a 9×9 dish, but I haven’t tested that myself. for about an hour until the cheese is melted and custard is set in the center. Remove from the fridge 30 minutes before baking. Wrap the strata with plastic wrap and store in the fridge overnight. Ingredients (6) white bread, cut into 2 squares 10 slices bacon, cooked and crumbled 12 ounces medium cheddar cheese 3 cups large eggs 6 milk 1 cups. Make sure to use a casserole dish that’s about 9×13 for this recipe. Top strata with dollops of ricotta cheese, the extra cheddar cheese, parsley, and herbs de provence. While I haven’t tried this particular recipe with other bread, a loaf of french bread or a baguette would also likely work. Bagels: If you don’t have everything bagels, you could always add everything bagel seasoning to the dish, I’d use about two teaspoons.
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