• Currently 4/5
Prep Time:15 minutes/Cook Time: 1 hour 30 minutes
2 tablespoons extra-virgin olive oil, plus more for greasing
10 large eggs
2-1/2 cups half-and-half
6 oil-packed Calabrian chiles, drained, seeded and minced
Kosher salt and pepper
3 lb. (3 large) day-old sesame bagels, cut into 1-in. pieces (9 cups)
10 oz. button mushrooms, stemed and sliced 1/4 inch thick
1 small bunch (5 cups) curly kale, stemmed and chopped
1 pt. cherry tomatoes, quartered
1/4 cup finely chopped basil leaves
2 tablespoons minced rosemary
2 scallions, thinly sliced
8 oz. fresh mozzarella cheese, shredded
1 cup (2 oz.) shredded Parmigiano-Reggiano cheese
1. Lightly grease a 3-qt. oval baking pan.  In a large bowl, whisk the eggs with the half-and-half, chiles, 2 teaspoons of salt and 1 teaspoon of pepper.  Stir in the bagel pieces and let stand at room temperature for 20 minutes.
2. Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil.  Add the mushrooms and kale and season with salt and pepper.  Cook over moderately high heat, stirring occasionally, about 7 minutes.
3. Stir in the cherry tomatoes, basil and rosemary and cook until the tomatoes start to soften, about 3 minutes.  Remove the skillet from the heat and stir in the scallions; season with salt and pepper.  Let cool slightly.
4. Fold the vegetables and shredded cheeses into the bagel mixture, then transfer to the prepared baking pan.  Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
5. Preheat the oven to 350 degrees.  Remove the plastic wrap and cover the baking pan with foil.  Bake for 40 minutes, remove the foil and bake for 45 minutes more, or until the top if puffed and golden and a toothpick inserted in the center comes out clean.  Let stand for 20 minutes before serving.
Serves 8 to 10

Make Ahead: The casserole can be prepared through Step 4 and refrigerated overnight.
Meal   BrunchDish   Main Dish
Cooking Method   BakedMain Ingredient   Vegetables
Style   One Dish MealsPrep Time   15 to 30 minutes
Cooking Time   1 1/2 hours

Eileen Stalec

Member since Dec 2008

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