Bagel Strata with Sausage and Spring Vegetables

Bagel Strata with Sausage and Spring Vegetables is rated 3.6 out of 5 by 8.
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Prep Time: 30 minutes
Cook Time: 100 minutes
Servings: 10

In our delicious twist on the classic strata, we swap in diced bagels for the usual bread cubes. As with other stratas, this one needs to be refrigerated up to overnight before baking, so it’s ideal for entertaining. Just pop the baking dish in the oven the next morning and when your guests arrive, brunch will be ready to serve.

Ingredients:

  • 7 cups diced bagels (3/4-inch cubes)
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • Kosher salt and freshly ground pepper, to taste
  • 3 Tbs. vegetable oil
  • 6 oz. cremini mushrooms, thinly sliced
  • 1 cup diced asparagus (1/2-inch pieces)
  • 1/2 cup frozen peas, thawed
  • 6 oz. Italian sausage, crumbled and cooked
  • 6 oz. grated white cheddar cheese
  • 8 eggs
  • 2 cups half-and-half

Directions:

Preheat an oven to 350°F.

In a bowl, stir together the bagel cubes, melted butter, salt and pepper to coat well. Spread the cubes in a single layer on a baking sheet. Transfer to the oven and bake, stirring the cubes several times halfway through, until golden and toasted, about 25 minutes. Let cool.

In a sauté pan over medium-high heat, warm 1 Tbs. of the oil. Add half of the mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5 to 6 minutes. Transfer to a paper towel-lined plate. Repeat with 1 Tbs. of the oil and the remaining mushrooms.

In the same pan over medium-high heat, warm the remaining 1 Tbs. oil. Add the asparagus and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a paper towel-lined plate.

In a bowl, stir together 6 cups of the bagel cubes, the mushrooms, asparagus, peas, sausage and 4 oz. of the cheese. Transfer to a 2-quart baking dish. In a bowl, beat together the eggs and half-and-half and pour over the bagel mixture. Cover the dish with plastic wrap and refrigerate for at least 1 hour or up to overnight.

Preheat an oven to 350°F.

In a food processor, pulse the remaining bagel cubes into coarse crumbs. Remove the plastic wrap from the strata, transfer to the oven and bake for 50 minutes. Sprinkle with the remaining 2 oz. cheese and the bagel crumbs, then bake until the cheese is melted, about 10 minutes more. Serves 8 to 10.

Williams-Sonoma Kitchen.

Rated 4 out of 5 by from Great Brunch I've made this dish several times, using a variety of bagels and an assortment of veggies. It's a wonderful make ahead dish, very adaptable. I've used Turkey Italian Sausage or Black Forest Ham, Asparagus and/or Broccoli as well as added some Herb de Provence. I also added peppers because I had them in the fridge. Important to use real bagels, not from supermarket and half and half or heavy cream.
Date published: 2015-09-17
Rated 4 out of 5 by from Asparagus is the star of the dish My boyfriend and I made this together for dinner on a snowy day. We used Udi's gluten-free multigrain bagels and did not have an issue with sogginess. It probably only needs 6 cups of bagel cubes - we found it a little too bread-y. We also used milk instead of half-and-half to make it less fatty. Neither of us like peas, so we doubled the asparagus. Next time, we will use two whole bunches of asparagus and double the mushrooms - there really didn't seem to be enough of either. But it was easy, warming, delightfully spicy from the sausage, and we had plenty of leftovers that froze and reheated very well.
Date published: 2013-01-31
Rated 5 out of 5 by from great and easy This was made for a group of people asnd they all devoured it! Great tasting, good texture and nummy!
Date published: 2012-06-13
Rated 4 out of 5 by from Delicious with changes I tried this recipe as I was looking for something I could prepare the night before. I used the mini bagels from Sarah Lee and they had a nice sweetness to them. I too (like other reviewers) increased the sausage. Next time I would not use peas...either edanames or broccoli. No need to sauté the asparagus...would blanche also. Overall it is a great do ahead breakfast casserole
Date published: 2012-05-14
Rated 1 out of 5 by from Very dry and bland I like all the items to make this but it is very dry with that much bread. not to much flavor.
Date published: 2012-05-12
Rated 4 out of 5 by from Perfect for Sunday Brunch My brother and sister in law were visiting and we thought this recipe sounded good! We made some minor changes. We used four quality plain bagels cut in 3/4 inch cubes. We love the Ford farm coastal sharp white cheddar cheese and used twice the amount and twice the amount of mild Italian sausage called for in the recipe. Instead of peas we used twice the amound of fresh asperagus cut in small pieces and did not saute them first. We prepared the casserole the night before so we could pop in the oven the next morning. It was a great success!
Date published: 2012-04-26
Rated 3 out of 5 by from Things Learned Some suggestions after trying this recipe: use REAL bagels...not the supermarket kind that are just bread dough formed into a donut shape. We used multi-grain bagels and after toasting they tasted no better than croutons. Will use the spicy Italian sausage (probably turkey) next time and increase it to 8 ounces. My friend wants to use skim milk...but I'm not sure...I will add the cheese to the egg/milk mixture rather than combining it with the bagel/meat. Also see no need to sautee the asparagus...will blanch it and chop in 1-inch or slightly larger pieces (the 1/2-inch pieces were lost among the peas). Look forward to serving this for after-church brunch on Sunday.
Date published: 2012-04-23
Rated 4 out of 5 by from Easy and good! I used 2 plain Bagels and 2 Onion Bagels. Also added 3/4 cup of onions and hot sausage instead of plain. Made it a day and a half before serving. Easy and good! Guest loved it!
Date published: 2012-04-16
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