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O M A H A N E B R A S K A S I N C E 1 9 4 9
Stoysich
About the Recipe
Everything bagels (day-old work best!) get chopped up and layered with red onion, cherry tomatoes, and cream cheese filling. Then, the combo sits overnight and soaks up a creamy mixture of eggs and cream cheese. Bake the next morning for a great addition to your Easter brunch.
Ingredients
8 cups everything bagels cut into 1-inch cubes
8 ounces cream cheese, cut into irregular small bits
1/4 medium red onion, halved lengthwise, thinly sliced
1 1/2 cups tomatoes, preferably grape or cherry tomatoes, cut in half
8 large eggs
2 1/3 cups half- and- half
1 teaspoon table salt
Freshly ground black pepper
For Serving:
Capers,
Lox, or Smoked Salmon or Bacon
Preparation
Prepare casserole: Spread a third of the bagel cubes in a 9-by-13-inch pan. 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 turn any seedy sides of the bagel croutons faceup, in order to pretty up the dish. Cover tightly with plastic wrap, and refrigerate - overnight.
To cook: 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 1/4 hours. Let it rest 10 minutes before serving.
To serve: Serve in big scoops with a sprinkle of capers and a side of lox, or smoked salmon, or bacon. Sprinkle fresh dill if desired.