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Casserole, Bagel (Strata) I (D, TNT)
Source: Vegetarian Times magazine, April 2004
Serves: 8

1 tablespoon margarine
4 bagels, halved
7 large eggs or 1-3/4 cup egg substitute
1/4 teaspoon salt
2 cups soymilk, low-fat milk, or nonfat milk
1/4 teaspoon paprika
Freshly ground black pepper to taste
6 oz. low-fat Monterey Jack cheese, grated
6 oz. low-fat Cheddar cheese, grated

Grease a 2-quart baking dish with margarine and a light coating of nonstick cooking spray. Cut bagel halves into bite-sized pieces, and set aside.

Beat together eggs, salt, milk, paprika, and pepper in a mixing bowl. Put halve the bagel cubes in baking dish.

Mix cheeses together. Place half of cheese mixture on top of bagel cubes. Create another layer by repeating with remaining bagel cubes and remaining cheese.

Carefully ladle egg mixture into baking dish over bagel-cheese layers, poking holes in bagels with a knife to assure that egg mixture seeps in evenly. Refrigerate dish overnight.

Preheat oven to 350°F. Bake souffle for 1 hour, or until top is golden. Remove from oven, and serve hot.

Posted by Sandy Loeffler

Nutritional Info Per Serving: 360calories; 24g protein; 14g total fat (6g saturated fat); 34g carbohydrates; 204mg cholestgerol; 770mg sodium; 1g fiber; 2g sugar