Pizza Bagel Stratta

It’s a shame we’re out of grocery money, because I’ve got a mile-high list of recipes to make from The Smitten Kitchen Cookbook.


That’s not very strange.

What is strange is that I want to host breakfast parties instead of dinner parties.


I hated “breakfast for lunch” in grade school. Flimsy french toast sticks served with sickly sweet maple-flavored syrup, powdered eggs whipped into a fluffy, pale yellow mess, and greasy sausage patties. Ugh. Even now, I’m not a huge breakfast person.

But ‘Baked Ranchero Eggs with Blistered Jack Cheese and Lime Crema,’ ‘Potato Frittata with Feta and Scallions,’ ‘Peach Sour Cream Pancakes,’ and ‘New York Breakfast Casserole?’ I’ll be your brunch date anytime.


We had one uncommon ingredient in the house last night: bagels, and that’s all I needed to adapt Deb’s ‘New York Breakfast Casserole’ into a Pizza Bagel Stratta. A little breakfast, a little dinner, a lotta pizza.


(I wouldn’t normally post recipes from a cookbook, but this recipe is online, and I adapted it enough that Deb probably won’t hate me. But please buy the cookbook, because it’s amazing).


Pizza Bagel Stratta

  • 1 1/2 lbs of bagels, cut into cubes
  • 4 oz cream cheese, cut into small bits
  • 6 oz shredded cheese (I used a mix of mozzarella, Parmesan, and feta)
  • 1 can diced tomatoes
  • 1 medium onion, chopped
  • 2 green peppers, diced
  • 1 can of black olives, chopped (minus the ten you eat while chopping, like I do)
  • 4 slices of cooked, diced bacon (optional)
  • 8 eggs
  • 2 1/3 cups of millk
  • 1 tsp salt
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp ground fennel
  • 1/4 tsp marjoram
  • 1/4 tsp red pepper flakes

Preheat oven to 350 degrees.

In a large bowl, mix together tomatoes, onion, green peppers, black olives, bacon, and spices.

In another large bowl, whisk eggs with milk.

Spray a 9 x 13 pan with cooking spray. Spread one-third of the bagel cubes in the pan and dot with one-third of the cream cheese. Top with one-third of the vegetable mixture and sprinkle with one-third of the shredded cheese. Repeat layers, saving the remaining cheese.

Pour eggs over bagel mixture, shaking the pan to even out.

Bake for one hour, sprinkle remaining cheese on top of stratta, and bake for another 20 minutes or until golden brown and set. Let rest for 10 minutes before serving.



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