bagel, lox, and egg strata
I've had this recipe saved for years but lost track of it until recently. I'm posting it here for safe-keeping and hope to make it the next time that my daughter's family comes for a weekend. This is a make-ahead breakfast casserole with bagels and smoked salmon. Viv Raives, Cambria, Calif. was the $400 winner in the Egg Stratas and Casseroles Category, (May 2002) for a contest for Better Homes and Gardens.
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prep time
25 Min
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1/4 cup butter, melted
- 8 cups bagels (4-6, cut into bite-size pieces)
- 3 ounces smoked salmon (lox style, thinly sliced, cut into small pieces))
- 2 cups swiss cheese or monteray jack cheese, shredded
- 1/4 cup fresh chives, snipped
- 8 - eggs, beaten
- 2 cups milk
- 1 cup cottage cheese
- 1/4 teaspoon pepper
How To Make bagel, lox, and egg strata
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Step 1Place melted butter in a 3-qt rectangular baking dish, spreading to cover the bottom.
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Step 2Spread bagel pieces evenly in prepared dish.
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Step 3Sprinkle lox, cheese, and chives evenly over bagel pieces.
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Step 4In a large bowl combine eggs, milk, cottage cheese, and pepper.
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Step 5Pour over layers in dish.
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Step 6Press down gently using the back of a wooden spoon to moisten all of the ingredients.
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Step 7Cover and chill in the refrigerator for 4 to 24 hrs.
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Step 8Preheat oven to 350 F.
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Step 9Bake, uncovered, about 45 minutes or until set and edges are puffed and golden.
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Step 10Let stand 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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