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New York Breakfast Casserole

Source of Recipe

From "The Smitten Kitchen Cookbook" by Deb Perelman


Recipe Introduction

"I'm not sure how it is where you live, but in New York City there are few more popular breakfasts than 1) an egg and cheese on a roll or 2) cream cheese and lox on a bagel. You can get either made to order frighteningly cheap anywhere—the deli, the bodega, some bars, the average corner store, where you can stock up on beer, lottery tickets, or cat litter along with breakfast. The randomness of these transactions is one of my favorite things about New York. Does New York need an all-purpose breakfast vehicle like the one below? Arguably, no. But I came up with it one day as an attempt at a Yankee spin on the kinds of breakfast casseroles I've had in the South—usually with Tater Tots, lots of cheese, and bacon or ham; and, yes, they are insanely delicious—and got back to that corner-store breakfast (minus the pack of cigarettes and bottle of vitaminwater). I found it to be better balanced than your average egg sandwich—which always feels too heavy on the bread for me—and was delighted to discover that, in the oven, bits of cream cheese puff and bronze like tiny marshmallows. Plus, as I always prefer, it serves a crowd, and can be assembled in advance, even the night before it is needed."

List of Ingredients

â—¦ 8 cups bagels cut into 1-inch cubes (from approximately 1 ½ pounds bagels)
â—¦ 8 ounces cream cheese, chilled, cut into irregular small bits
â—¦ ¼ medium red onion, halved lengthwise, thinly sliced (quarter-moons)
â—¦ 1 ½ cups (1 pint) tomatoes, preferably cherry tomatoes, cut in half, or quartered if on the large side
â—¦ 8 large eggs
â—¦ 2 â…“ cups milk or half-and-half
â—¦ 1 teaspoon table salt
â—¦ Freshly ground black pepper
â—¦ Capers, for serving
â—¦ Lox or bacon, for serving


Recipe

Spread a third of the bagel cubes in a 9-by-13-inch pan (or other 4-quart baking dish, if necessary). Dot the bagels with a third of the cream-cheese bits, and mix in the red onion and cherry tomatoes. Repeat in two more alternating layers. Whisk eggs with milk, salt, and freshly ground black pepper. Pour the egg mixture over bagel-and-cheese mixture, and feel free to turn any seedy sides of the bagel croutons faceup, in order to pretty up the dish. Cover tightly with plastic wrap, and refrigerate overnight.

The next morning—I mean, whenever you are forced from bed—remove casserole from the fridge and preheat your oven to 350 degrees. Bake on a tray, uncovered, in the middle of the oven until it has puffed, turned golden brown, and cooked through (a knife inserted into the center of the casserole and rotated slightly shouldn't release any liquid), for 1 to 1 ¼ hours. Let it rest 10 minutes before serving.

Serve in big scoops with a sprinkle of capers and a side of lox. Or bacon.

Serves 8 to 10