Sunday, October 17, 2010

Bagel and Lox Breakfast Casserole

My husband has been reminscing of all the "bad-ass food" I used to make when we first got together and I was an omnivore. For our first date I made him chili-rubbed tilapia with mango salsa, roasted peppers with balsamic vinaigrette, sauteed cherry tomatoes in rosemary infused olive oil and chili mashed potatoes (yes, I still remember). His favorite was Chicken marsala- which I loved to make for him because there are only about 3 ingredients involved in the dish. I began to feel bad - so I decided I would make him something as a treat for the week.

He also has a hard time maintaining his weight (he loses very quickly unless he eats quite a bit - the opposite of everybody else on the planet pretty much) so he has been getting skinny, and I make it my personal mission in life to keep him at a healthy weight (he once got down to 133 - oh boy). He loves salmon so I figured I'd throw together a breakfast casserole for the week for him to eat rather than cereal. There were about 20 eggs in my fridge so it helped make a dent in a food I don't even eat. This recipe is not vegan or vegetarian (as I know not everyone is who are reading this!) so though I will not eat it- I feel some of you may enjoy this simple dish that takes care of breakfast for the entire week. This recipe is loosely based on a recipe I found on my whole foods iPhone app:

5 cups cubed bagels (I bought mini Thomas' bagels)
2 cups spinach leaves
1 container either smoked salmon or nova trimmings (the trimmings are cheap at whole foods)
8 eggs
2 cups whole milk
2 cloves minced garlic
Salt and Pepper to taste
1/2 tsp sage
1 cup shredded cheddar cheese

Layer bagels, spinach and salmon in pyrex dish. Mix eggs, garlic, salt, pepper, sage and milk together and pour over other ingredients. Cover with tin foil and bake at 350 for 40 minutes. Take off foil and bake for about 10-15 minutes longer. You want the bagel pieces to look nice and browned. I can't vouch for taste- but it looked pretty good!

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