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| Sesame Bagel Breakfast Casserole submitted by Mom Johnson |
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Description
Prepare this dish the evening before and simply pop it in the oven while you drink mimosas as it bakes! I have also used fresh packed spinach leaves instead of the kale.....and canned, chopped jalapeņos could substitute for the Calabrian chilies (which may be purchased at Amazon) I've also used Cheese bagels!
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Directions
Lightly grease a 3 quart oval baking dish. Whisk eggs with half and half in a large bowl. Add the chilies, 2 tsp. salt and 1 tsp. pepper. Stir in the bagel pieces and let stand at room temperature for 20 minutes.
In a large skillet, heat the 2 T. oil. Add the sliced mushrooms and kale or spinach and season with salt and pepper. cook over moderately high heat, stirring occasionally until tender and wilted, about 7 minutes. Stir in the cherry tomatoes, basil and rosemary and cook until the tomatoes start to soften, about 3 minutes. Remove skillet form the heat and stir in the green onions. Let cool slightly.
Fold the vegetables and cheeses into the bagel mixture then transfer to the baking dish. Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350 degrees. Cover with foil. Bake for 40 minutes, remove foil and bake until the top is puffed and golden. Let stand for 15-20 minutes before serving. Serves 8-10.
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Ingredients
 2 T. olive oil
10 large eggs
2 1/2 cups half and half
3-6 oil-packed Calabrian chiles, drained, seeded and chopped*
Kosher salt, pepper
1 pound day-old sesame bagels cut into 1-inch pieces, (9 cups)
10 oz. button mushrooms, sliced
1 small bunch curly kale, stemmed and chopped, (5 cups) or fresh spinach
1 pint cherry tomatoes, quartered
1/4 cup chopped fresh basil leaves
2 T. chopped fresh rosemary leaves
2 green onions, thinly sliced
8 oz. shredded mozzarella cheese
1 cup shredded Parmigiano-Reggiano cheese (2 oz.)
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