Bagel, Lox, and Egg Strata

We are big fans of lox and bagels, so I figured this recipe would be enjoyed.  Layers of bagels, cheese, salmon, and chives--it's like getting all the stuff you put on your bagel in one dish.  And what makes it even better is that you can make it the night before. So all you have to do is pop it in the oven the next morning.  Serve with some fresh fruit and/or a simple green salad for a nice brunch or early luncheon.  It's the perfect dish to have on hand when hosting large gatherings of family and friends during the hustle and bustle of the holiday season

Since this recipe is all about the bagels and lox, do seek out some quality products.  Or you could really out do yourself and make your own plain bagels and gravlax☺.


Printable Recipe

Bagel, Lox, and Egg Strata
serves 12

8 cups plain bagels, torn into bite-size pieces (4-6 bagels)
4-ounces thinly sliced smoked salmon, torn into small pieces
2 cups (8-ounces) grated Monterey Jack cheese
1/4 cup chopped fresh chives, divided
8 extra large eggs, lightly beaten
2 cups milk
2 cups whole milk cottage cheese
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt

Spray a 3-quart or 9-x 13-inch baking dish with non-stick spray.  Scatter bagel pieces evenly in the baking dish.  Lay salmon pieces over bagels, top with cheese, and sprinkle with 2 tablespoons of the chives.

In a large bowl, whisk together the eggs, milk, cottage cheese, pepper and salt.  Pour the egg mixture over the layers in the baking dish; pressing down gently with the back of a spoon to moisten ingredients.  Cover with a sheet of plastic wrap and refrigerate overnight.

Preheat the oven to 350º F.  Remove the plastic wrap from the baking dish and bake until the center is set and the edges are puffed and golden, about 45 minutes.  Cool for at least 20 minutes. Sprinkle with the remaining chives and serve.  Enjoy!

Source: Adapted from BHG: Best-Loved Reader Recipes, 2012