| Yield | |
|---|---|
| Source | Panera Bread |
| Prep time | 1 1⁄2 hours |
| Recipe Types | Breakfast |
'Treat your guests to a savory egg and Asiago bagel breakfast bake that you can prepare in advance.' This is from the Panera Bread website. The amazing picture is from BlessUsOLord blog that has awesome recipes.
I made this today and there were groans of pleasure.
| 8 | eggs (large) | |
| 1⁄4 | t | salt |
| 2 | c | whole milk |
| 1 | t | fresh chopped tarragon (or 1/2 tsp dried) |
| 1⁄4 | t | paprika |
| fresh ground pepper to taste | ||
| 6 | oz | monterey jack or medium cheddar cheese, grated (i used 1/2 monterey jack, 1/2 extra sharp cheddar) |
| 6 | oz | asiago cheese, grated |
| 4 | asiago cheese bagels |
I especially like that you do all the prep work the night before then put it in the oven in the morning (especially helpful for innkeepers!) The aroma from the kitchen today was (is) amazing! You could probably just use plain bagels ...
Yummm ... thank you Panera Bread!
~ seashanty
The cheese you want isn't the parm in the can, it's in the deli refrigerated section. Same with the asiago. Or you buy a chunk and grate it. I grate my own, and it is less expensive this way. I buy more than I am going to use and vacume seal the 'chunk' for later. Really does make such a difference.
But I personally don't recommend a substitute for asiago cheese for this recipe.
I find asiago a bit too salty for my tastes...though maybe it is the brand our deli is using. I used to love it..but now my mouth seems to have become very intolerant of salty products. I complained to Hellmans about their LITE mayonaise being too salty...so they thanked me and sent me a coupon for the Regular HIGH fat mayonnaise 
Maybe that was what I was missing in our bagel bake. More salt might have brought out more flavors.
I warmed up the last square of our bagel bake this morning for my breakfast and enjoyed it more than when it was fresh yesterday! So I'll give this recipe another go when I can get the real ingredients.
If you have the time, it's always better to grate it yourself. It is less expensive, you can get better quality cheese, and it doesn't have the additives (cellulose to prevent clumping) that the pre-shredded stuff has. I used to use the pre-shredded but now I buy a block and shred it as I need it. The blocks keep better in the fridge, too.
i am surprised you didn't like this recipe.
guests loved it ... and so did i. i made mine in a big pyrex rectangular pan .. the pic is from panera bread.
not leathery, and it looked great. hmmmm.
i used the three cheeses as specified including asiago cheese. it is near the deli in my markets, where you find the fresh grated parmesan cheese. i am curious about what kind of cheese you used. was it the kind in the plastic tubs? it has to be freshly grated in little strands, not powdery. i substituted nothing and wonder if it came out so different for you because of your substitutions. and asiago bagels are much more flavorful than plain.
i didn't give each guest a lot, just enough.
It's not that I didn't like it. It's good. I just wasn't wild about it.
Used 6 oz. Kraft Grated Parmesan and 6 oz. Kraft Grated Sharp Cheddar.
Used a 2-quart Pyrex rectangular pan.
The cheese was great. I love baked cheese.
I just find egg casseroles bland in general. We served it with crisp bacon and the bites I took with bacon were plenty good.
Maybe I need to pitch in a bunch of sausage or something!
Used 6 oz. Kraft Grated Parmesan and 6 oz. Kraft Grated Sharp Cheddar
Are you talking about that nasty stuff in the green can?? If so, do yourself a favor and buy some real shredded parmesan cheese. Makes a world of difference.
Certainly not! It's in a plastic pouch from the deli refrigerated section just like the grated cheddar. It looks like freshly grated Parmesan in half-inch strands. Tastes like you just cut it off a chunk of whole cheese. It's hard to keep from eating it all right out of the bag!
Yes, I know the tasteless powered stuff in the green cans. That's not what we're using. This is just like freshly grated cheese.
Try adding a tablespoon or two of grey poupon, we add that to all of our egg dishes and it keeps them really moist and boosts the flavor without actually tasting like mustard.
Arkansawyer I love that you are trying out all of these recipes! Thanks for sharing your results with us. To me this one looks delicious but a little daunting, and we need 18 portions so I think it would get expensive. I'd love to try it just for the innkeepers though!
The recipe makes 8 very filling portions. You could easily stretch a double recipe to feed 18 if you have some fruit and a mini muffin with it. I whipped up the mini muffins while the casserole was cooking. They both cook at 350 and the muffins only cook the last 22 minutes of the 1-hour casserole bake.
The most time-consuming part was cutting up those tough bagels. Other than that, it's just a few minutes to mix the ingredients and get them in the refrigerator, then pop them in the oven the next morning.
Feeding 18 will always seem daunting and expensive to me 
We had this one for breakfast today, along with "Pecan Pie Muffins ". We used plain bagels. Our grocery didn't have Asiago so we used Parmesan, which the Internet said is a close substitute. We mixed it with sharp cheddar.
It looked just like in the photo above except we made it in a rectangular dish. We let it cool about 5 minutes, then cut into squares.
Like most egg casseroles, it was fairly bland. As it cooled the tastes came out more...mostly the tarragon.
The bottom and outside edges became very tough, leathery. Didn't look good and didn't taste good. I'm thinking it might be better to spoon this onto the plate in a clump, like scrambled eggs, and leave the bottom and edges. The center is moist and tasty.
I don't think we'll have this again. It was OK, but didn't "wow" us.
Now, the Pecan Pie Muffins are another story. Wow!
i served it right away so did not notice a collapse over time. it wasn't puffed up like a souffle, it was more solid although the top cheese scrunched down a bit as it sat. someone scooped the leftovers so i don't know how it would sit over a period of time. but of course it is BEST piping hot.
i used to serve from 8 to 10 a.m. and would hold a quiche in a warm oven. then i started nuking individual plates of it just before serving when it had been held for a while because i think it's nicer hot. i think you could hold this in a warm oven, heat if necessary, and put a big sprig of parsley on top of the serving to make it look 'fresh'.
Would this hold for a while in a warm oven or did it "collapse" when you cut into it? I'd like to try it but we have a time range for breakfast and wonder if it would hold up.
* double post deleted *
chunks. used a bread knife and i sliced each of the bagels down the middle to make two as though i was going to eat one with cream cheese. then i cut into quarters and then each quarter into smaller pieces ... like really big croutons. they are too substantial to tear like bread so you have to cut them.
Sorry, how did you cut it to serve it? Wedges like pie or chunks like bread pudding?
It's very, very rich, very filling ... one serving goes a long way.
i offered grilled bacon on the side ... plus melon chunks and salad greens since i served it at brunchtime.
it's a baked, cheesy french toast kind of thing. just so good. i was wondering how it would be re-heated, but there are no leftovers. not sure who had seconds.
Wow, that sounds good!
