Seen recently through my lens:
I heart shrimp.
The cat, of course.
I only bought this lipstick for the name. Have not had an opportunity to try it out, yet.
A cute alpaca.
Some especially sparkly snow.
My son playing with our neighbor’s dog.
Bagels and cream cheese, the classic breakfast combo, are geniously put together in this yummy casserole. Baked in an egg custard along with tomatoes and onion then served with capers and lox, it is the ultimate crowd pleaser. Bonus…it needs to be assembled the night before.
Bagel And Cream Cheese Breakfast Casserole
1½ lb bagels cut into 1-inch cubes (I used about 5 NY-style bagels; a mixture of everything, poppy and sesame seed)
8 oz cream cheese, chilled and chopped into small bits
1/4 red onion, halved lengthwise and thinly sliced
10 oz grape tomatoes, quartered
8 large eggs
2⅓ cups milk
1 tsp salt
freshly ground black pepper
Capers and lox, for serving
1. Spread a third of the bagel pieces in a 9 x 13-inch baking pan. Top with a third of the cream cheese and a third of the red onion and cherry tomatoes. Repeat with two more alternating layers.
2. In a large bowl, whisk together the eggs, milk, salt, and black pepper. Pour over the bagel mixture. Cover with plastic wrap and refrigerate overnight.
3. The next morning, take casserole out of the refrigerator and preheat oven to 350℉. Remove the plastic wrap from the baking pan and bake until golden brown and cooked through, about 1 to 1¼ hours.
4. Let rest for 10 minutes before serving. Cut into large squares and serve topped with capers and lox.
Serves 8 to 10
Recipe from The Smitten Kitchen Cookbook
Startle your breakfast guests with a fierce tune to start the day.
“Girls like me
should come with a warning”
Check out DYLYN on Facebook where you can keep tuned on where to buy the music.