So, you know when you see a recipe that isn’t normally something you would make or doesn’t quite fit into the “plan”? Well this recipe was that for me. I’m not typically a casserole kind of girl and I have extreme issues with bread soaked in milk and eggs (it’s a soggy bread thing) but I just had to make this recipe. We have a local bagel slinger in town, the Bagel Project, and I thought to myself “I bet I can make this recipe using all local ingredients!” and guess what? That is exactly what I did. Of course I added my own twist like my home canned tomatoes, roasted chilies and kale, but equally cool that I could use local milk, local eggs and of course local bagels and cream cheese! This weekend is the Downtown SLC Winter Farmers Market which is perfect since you’ll be able to pick up almost all of the ingredients there. We made this for breakfast on Sunday and then I divided up the rest for breakfast during the week which was a major bonus. I liked it hot out of the oven, but I have to say I think I like it even better cold right out of the fridge, like cold pizza! Enjoy!
Side note: Rob and Kim the owners of Bagel Project can only be found at the farmers markets, so take advantage of the market so you can try them out! BUT, from what I hear they are working on having a brick and mortar soon.
New York Style Bagel Casserole with a Local Twist serves 8
Recipes Adapted from The Smitten Kitchen
8 Bagel Project Bagels (farmers market, I used everything bagels), chopped into medium bite size pieces
8 oz Bagel Project cream cheese (farmers market, I used the lox), divide into thirds
1/4 medium onion, chopped (farmers market)
10 oz canned tomatoes, drained (I used my own canned tomatoes)
3/4 c. roasted chilies, chopped (I used Hatch chilies that I froze last summer, but you can get fresh roasted chilies from Firebird Chilies at the farmers market)
2 c. dino kale, chopped (farmers market)
1 tsp. real salt
fresh ground pepper
1. Spread a third of the bagel cubes in a large casserole dish (I lightly buttered my pan with a tablespoon of ghee), next add a third of the cream cheese, canned tomatoes (tear into smaller pieces), chopped chilies and kale (massage the kale with a drizzle of olive oil a squeeze of lemon juice and salt until it wilts just a bit). Repeat in two more alternating layers.
2. Whisk eggs with milk, salt and pepper. Pour the eggs mixture over the layered bagel mixture. Press the mixture down just a bit to make sure everything gets coated with the egg/milk mixture. Cover tightly with plastic wrap and refrigerate overnight.
3. The next morning remove the casserole from the fridge and pre heat your oven to 350 degrees. Bake on a tray in the middle of the oven until it is puffed, golden brown and cooked through (insert a knife into the center and rotate slightly, there should be no liquid). Bake 1 hour to 1 1/4 hours. Let rest for 10 minutes before serving. EAT!