31 December 2016

a breakfast sandwich in casserole form

Now you know I like a good, fatty brunch at least as well as I like drinking the night before...this may be the best way to kick off what may be an otherwise sketchy year.  The first time I tried it, I had 2/3 of several bagels that my cat had gnawed on before remembering he prefers meat, and I didn't want to waste the parts of each bagel that had not been tainted with cat spit.  In the process I realized that it very much reminded me of a gooey, cheese breakfast sandwich. Bonus: make it the night before and all you've got to do is sit around and wait in the morning while it cooks.  


Breakfast Sandwich Casserole

Serves 6-8

1 tablespoons extra-virgin olive oil, plus more for greasing
8 large eggs
2 cups milk
2 teaspoons grainy mustard
6 kalamata olives, chopped
Kosher salt
Pepper
1 pound day-old everything bagels (3 large), cut into 1-inch pieces 
1 small bunch of kale or other cooking green, stemmed and chopped
½  pint cherry tomatoes, quartered
1 garlic clove, minced
2 tablespoons minced rosemary
2 scallions, thinly sliced
8 ounces  shredded cheese of your choice


Lightly grease a 2-quart oval baking pan. In a large bowl, whisk the eggs with the milk, mustard, 2 teaspoons of salt and 1 teaspoon of pepper. Stir in the bagel pieces and let stand at room temperature for 20 minutes.

Meanwhile, in a large skillet, heat the olive oil. Add the kale and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until tender and wilted, about 7 minutes. If you had bits of leftover vegetables in the fridge, you could cook those here, too. Stir in the cherry tomatoes, garlic, 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.

Fold the vegetables and shredded cheeses into the bagel mixture, then transfer to the prepared baking pan. You could cook this now, or you could cover with plastic wrap and refrigerate overnight to cook in the morning.

Preheat the oven to 375°. Cover the baking pan with foil. Bake for 30 minutes, remove the foil and bake for 35 minutes more, or until the top is puffed and golden and a toothpick inserted in the center comes out clean (cooking times will be longer if you pull this directly out of the fridge before baking). Let stand for 10 minutes before serving.



Melvin, who made this meal possible with his
fine bagel-hunting skills.