NEW ORLEANS – Flour Moon Bagels is making it easy for creating an easy, assemble ahead breakfast perfect for Christmas morning. The holidays can get hectic, so getting a recipe that you can create ahead of time and just pop into the oven works for any day of the many holidays being celebrated over the next few weeks.
Chef Breanne Kostyk of Flour Moon Bagels shared their recipe for a Breakfast Strata, something they say everyone should bookmark.
Flour Moon Bagels Easy Day-Of Christmas Breakfast Recipe
Course: Breakfast, Brunch
Servings
8
servingsCooking time
1
hourIngredients
4-6 Bagels
2 tbsp Olive Oil
1 small Yellow onion, chopped
8 ounces Bulk breakfast sausage, uncooked
8 large Eggs
1 cup Heavy cream
2 cups Milk
2 Tbsp Fresh thyme
1 Tsp Dried sage
2 Tsp Salt
1/2 Tsp Black pepper
1 pinch Ground nutmeg
3 cups Shredded Gruyere
Directions
- Make ahead: Tear your bagels into 1-2 inch pieces (or cube if preferred), and allow to dry out a day before you plan on making the dish. If time does not allow and your bagels are stale enough, it is ok to skip this. You will need roughly 6 cups of bagel pieces.
- Heat 1 Tbsp of olive oil in a skillet over medium heat. Once hot, add the breakfast sausage, breaking apart with a wooden spoon until browned and crumbly. Transfer sausage to a plate, reserving any rendered fat in the skillet. To the skillet add the remaining olive oil to the chopped onion. Season with a little bit of the salt and cook until softened, but not browned. Remove from heat and transfer to the same plate as the sausage.
- In a large blender, add the eggs and the cup of heavy cream. Blend on high for just about 30 seconds. Transfer to a large mixing bowl and whisk in the milk, herbs, salt, and spices. Add in the bread pieces, using your hands to evenly toss and soak up the custard. Mix in the sausage, onion, and 2 cups of the gruyere. Your mixture should look wet as it will continue to soak up the custard over time. If it looks dry, drizzle in some more heavy cream.
- Grease a 9”x13” baking dish and press the mixture evenly into it. Sprinkle with the remaining gruyere. Cover with foil and keep refrigerated overnight.
- The next morning, preheat the oven to 350 degrees. Bake covered for 20 minutes. Remove the foil and continue baking for another 20-30 minutes. It is done when the center is no longer jiggly. Remove from the oven and allow to rest at least 15 minutes before serving.
