Everything Bagel Casserole

We haven't formally met - I'm Emily - Solar Chef here at Glenergy.

I have a background in Culinary Management and Business and have worked in numerous kitchen settings.

I will be testing out different recipes in our Canadian manufactured evacuated tube solar cooker to share with you and would love suggestions on what you'd like to see cooked next!

 Everything Bagel Breakfast Casserole

Prep Time: 15 minutes

Cook Time: 1 hour and 10 minutes

*Sauté time: 30 minutes

*Bake time: 40 minutes

Total Time: 1 hour and 25 minutes

Serves: 3

Ingredients

• 3 eggs
• 1/2 cup milk
• 1/4 cup cream
• 1 everything bagel
• 1/2 small onion
• 1/2 small red pepper
• 6 cremini mushrooms
• 12 grape tomatoes
• handful of chopped fresh basil
• cheddar cheese
• 1 tbs grape seed oil/other high smoke point oil
• salt and pepper

The recipe that inspired this recipe had called for other ingredients that I omitted because I didn't have them. If you have cream cheese, nestling a couple cold cubes into the non-stick baking pans once prepped would make this dish even better, I'm sure. Adding a teaspoon of Dijon mustard to the egg/cream/mustard/ mix would also be great.

Procedure

1. Dice the onion, pepper and mushrooms into small, bite sized pieces. You can dice the grape tomatoes too - I like to leave mine whole. Place in a bowl, coat with oil, and salt and pepper to taste.

2.  Divide the veggie mixture between the 3 non-stick baking pans. Place the pans into the solar cooker and allow to sauté for 25-30 minutes.

3. While the vegetables are sautéing, combine the eggs, milk and cream.

4. Cut your bagel into 2 inch chunks and poor the egg mixture over the bagel, allowing to soak until the vegetables are done.

5. Combine the egg and bagel mixture in a bowl with the sautéed vegetables and divide evenly among the three pans. Top with shredded cheddar cheese and basil.

Remove from pans and serve topped with extra cheese and fresh basil.

Bon Appétit!