Ingredients 7 cups diced bagels, (3/4-inch cubes) 4 Tbs. unsalted butter, (1/2 stick) melted Kosher salt and freshly ground pepper, to taste 3 Tbs. vegetable oil 6 oz. cremini mushrooms, thinly sliced 1 cup diced asparagus, (1/2-inch pieces) 1/2 cup frozen peas, thawed 6 oz. Italian sausage, crumbled and cooked 6 oz. grated white cheddar cheese 8 eggs 2 cups half-and-half
Instructions 1. Preheat an oven to 350°F. 2. In a bowl, stir together the bagel cubes, melted butter, salt and pepper to coat well. Spread the cubes in a single layer on a baking sheet. Transfer to the oven and bake, stirring the cubes several times halfway through, until golden and toasted, about 25 minutes. Let cool. 3. In a sauté pan over medium-high heat, warm 1 Tbs. of the oil. Add half of the mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5 to 6 minutes. Transfer to a paper towel-lined plate. Repeat with 1 Tbs. of the oil and the remaining mushrooms. 4. In the same pan over medium-high heat, warm the remaining 1 Tbs. oil. Add the asparagus and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a paper towel-lined plate. 5. In a bowl, stir together 6 cups of the bagel cubes, the mushrooms, asparagus, peas, sausage and 4 oz. of the cheese. Transfer to a 2-quart baking dish. In a bowl, beat together the eggs and half-and-half and pour over the bagel mixture. Cover the dish with plastic wrap and refrigerate for at least 1 hour or up to overnight. 6. Preheat an oven to 350°F. 7. In a food processor, pulse the remaining bagel cubes into coarse crumbs. Remove the plastic wrap from the strata, transfer to the oven and bake for 50 minutes. Sprinkle with the remaining 2 oz. cheese and the bagel crumbs, then bake until the cheese is melted, about 10 minutes more. Serves 8 to 10.
Description
This makes a really nice brunch dish.
Notes This recipe intrigued me since I had never seen a strata made with bagels. The intrigue paid off as this is a great dish. Having the vegetables in it was a marvelous addition.
Source Williams Sonoma Catalog
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