Monday, February 4, 2013

New York Bagel Casserole

 Tim and I got up early to watch the Super Bowl again this year.  And while I love traditional Super Bowl snacks, cheesy dips, spicy chilis and other decadent treats, those are not as appealing at 6:30 Monday morning, which is when the Super Bowl airs live in Jakarta. 

 We opted for a hearty breakfast casserole instead, care of my new Smitten Kitchen cookbook: big, seed-coated bagel chunks dotted with cream cheese, eggs, onion and tomatoes, baked to perfection... mmm.


My only complaint is that my casserole seemed a little bit under-seasoned, although I think that is a result of the Jakarta bagels (which are fine and I am thankful we have bagels at all, but they pale in comparison to the NY bagels we ate when back in the States both in texture and in toppings)...  I should have added more salt and possibly some garlic to compensate. 


Deb from Smitten Kitchen suggests pairing the casserole with capers, salmon and/or bacon.  I am thinking that next time maybe I might mix some combination of those things into the casserole itself, which might help my seasoning problem.  


By the way, I made a half recipe of the casserole in an 8" x 8" pan and it worked out just fine!

1 comment:

  1. Yummo! What a creative dish---I've never heard of this but am totally game to try it.

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