I like to prepare for break-fast ahead of time. This quick and easy bagel and cheese strata winner is prepared the day or night before serving. I make this ahead and freeze it for breakfast, then just defrost it in the refrigerator the night before, and heat and eat when the time comes. Besides being a fabulous brunch or make-ahead Yom Kippur dish, the strata can be made lower in fat by using egg substitutes. Also from Upper Crusts: Fabulous Ways To Use Bread.
Ingredients for 6 to 8 servings
Canola spray for greasing
7 large eggs (or 1 3/4 cups egg substitutes)
1/4 tsp. salt
2 cups milk
1/2 teaspoon paprika
freshly ground pepper
4 plain bagels, halved, cut into bite-size cubes
6 ounces Monterey Jack cheese, grated or Jack with pepper
6 ounces cheddar cheese, grated
Lightly grease a 2-quart baking dish. Beat together eggs, salt, milk, paprika, and pepper in a mixing bowl. Set aside.
Place half of bagel cubes in the baking dish.
In a medium bowl, mix the grated cheeses together. Sprinkle half of the cheese mixture on top of bagel cubes. Top with remaining bagel cubes and remaining cheese.
Carefully spoon the egg mixture over bagel-cheese layers, poking holes in bagels with a fork or knife to assure that egg mixture seeps in evenly. Cover dish with aluminum foil and refrigerate overnight.
Preheat oven to 350°F. Bake strata for 1 hour, or until top is golden brown. Remove from oven, and serve hot.