Let's Have Brunch - Bagel, Lox and Egg Strata

If you love bagels with lox and cream cheese then this dish is for you. From the recipe vault of Better Homes and Gardens, you are sure to wow your brunch guests with this quick and easy strata. You can even prepare this dish a day in advance and just pop it in the oven the next morning.

Bagel, Lox and Egg Strata

 

1/4 cup butter or margarine, melted

8 cups plain bagels cut into bite-size pieces (4 to 6 bagels)

1 - 3 ounce package thinly sliced salmon (lox-style), cut into small pieces

8 ounces Swiss cheese or Monterey Jack cheese, shredded (2 cups) 

1/4 cup snipped fresh chives

8 eggs, beaten

2 cups milk

1 cup cottage cheese

1/4 teaspoon pepper

 

1. Place melted butter in a 13 x 9 x 2 inch baking dish or 3- quart rectangular casserole, spreading to cover the bottom. Spread bagel pieces evenly in prepared dish. Sprinkle lox, cheese, and chives evenly over bagel pieces. In a large bowl combine eggs, milk, cottage cheese, and pepper. Pour over layers in dish.

 

2. Press down gently with back of a wooden spoon to moisten all of the ingredients. Cover and chill in the refrigerator for 4 to 24 hours.

 

3. Preheat oven to 350 degrees F. Bake, uncovered, about 45 minutes or until set and edges are puffed and golden. Let stand 10 minutes before serving.

 Makes 12 servings.