Of course after all that shoveling and playing you need a nice warm breakfast. Mom just got the Smitten Kitchen cookbook for her kindle, based on the popular blog of the same name, and she is seriously obsessed with trying all the recipes. This morning she made New York Breakfast Casserole a hodge-podge of ingredients based on the two most classic NYC breakfasts a bagel and cream cheese and egg and cheese on a roll. According to mom and dad it was delish and they even let us have a nibble of the bagel. Mom says if your peep like to cook they need to get the Smitten Kitchen book (most of the recipes in it are not on the blog.)
New York Breakfast Casserole from the Smitten Kitchen Cookbook
- 8 day old bagels cut in chunks, I used sesame but would have preferred poppy seed. Day old bagels are a think in New York and sold at a lower price Im not sure if they exist in the rest of the country but Im sure you could also use fresh or frozen bagels.
- 1/2 red onion, chopped
- 1 pint grape or cherry tomatoes, halved
- 1 8 oz package cream cheese cut in cubes
- 8 eggs
- 2 1/3 cups half and half or milk
- 1 tsp salt
- pepper to taste
- Lox and capers to serve
Preheat the oven to 350. In the cookbook the casserole is made in third layers but I just made two layers. Put half the bagel chunks at the bottom of the casserole and then top with 1/2 the cream cheese cubes. Mix in all the tomatoes and onions. Top with the remaining bagel chunks and remaining cream cheese. Whisk the eggs and half and half together with the salt and pepper. Pour over the half and half mixture and bake 1 hour 15 minutes and serve with lox and capers for the authentic New York taste.