Description
This strata uses a surprising ingredient—bagels—to make a satisfying breakfast or brunch dish. Sausage and goat cheese add flavor and creaminess while fresh basil and chives give it a touch of spring. Whip up this strata the night before and all you have to do is pop it in the oven in the morning!
Ingredients
- 6 Plain Bagels, Torn Into Bite-sized Pieces
- 1 pound Ground Italian Sausage
- 8 Eggs
- 2 cups Milk
- 1 teaspoon Kosher Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoons Ground Mustard
- 1 Tablespoon Chopped Fresh Basil
- ¼ cups Chopped Fresh Chives
- 2 cups Shredded Cheddar Cheese
- 4 ounces, weight Goat Cheese
- Additional Chopped Chives, For Topping
Preparation
Note this requires a minimum 2 hours of refrigeration time (up to overnight) prior to baking.
Grease a 9 x 13 inch casserole dish. Spread the bagel pieces evenly over the pan.
Crumble and cook the Italian sausage in a skillet over medium heat until no pink remains. Drain grease then stir the sausage evenly into the bagel pieces.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic, mustard, basil, and chives. Pour the mixture over the bagels. Cover with foil and refrigerate for at least 2 hours or overnight.
When ready to bake, remove the dish from the fridge and allow it to come up to room temperature while the oven preheats to 375 F.
Bake covered for 35 minutes, then remove the foil, sprinkle with cheese, and return to oven for an additional 10-15 minutes or until top is browned and cheese is melted. Remove from oven. Let it rest for 10 minutes before sprinkling with more fresh chives and serving.
