Bagel and Cream Cheese Bake

I am preparing a brunch menu. I am working out a brunch casserole. Switching out the bacon etc. The tradeoffs I face are sodium versus fat in some of the ingredients. Egg Beaters for eggs, was a no brainer. But I wanted some form of cheese. Fat free cream is low in fat but high in sodium. Marscapone is high in fat, but low in sodium. I am taste testing a version this morning. Other menu items for my yet-to-be-scheduled brunch are; cereal-yogurt-berry parfaits, oven roasted potatoes, & fresh roasted & ground coffee. the casserole came out of the oven, and it was delicious. 121 calories, 4 from fat, 1 gram of fat and 295 mg sodium. Plus I think I can cut back on the cream cheese. so the sodium number should go down somewhat.

This recipe is made the night before and popped in the oven in the morning. A great homemade breakfast sandwich taste in a casserole form.

Prep Time: approx. 30 Minutes. Cook Time: approx. 30 - 45 Minutes. Ready in: approx. 9 Hours .

Recipe has been scaled to make 6 servings. based on a recipe from from Allrecipes, Submitted by Muse

5 slices tomatoes
1/3 cup chopped onion
2 plain bagels
6 oz fat free cream cheese (if this is too much sodium and you can take the fat, sub marscapone cheese)
6 eggs worth of egg beaters
1-1/3 cups skim milk
1-1/4 teaspoons chopped fresh parsley
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese (optional)


Directions:

1. Spray sauté pan with cooking spray and add onion. Cook over medium-high heat until carmelized. mix into cream cheese Slice each bagel into 4 thin slices.


2. Arrange 6 bagel slices in the bottom of a 9 x 9 inch baking dish, sprayed lightly with cooking spray. Spread the cream cheese onion mixture. Top with with tomatoes remaining bagel slices.


3. In a medium bowl, whisk together the eggs, milk, parsley, and pepper. Pour the egg mixture over the bagel layers. Cover, and refrigerate 8 hours or overnight.


4. Preheat oven to 400° F (200° C). Uncover the chilled bagel dish, and bake in the preheated oven 25 to 30 minutes, or until eggs are firm (possibly up to 45 minutes). Sprinkle with Parmesan cheese, and serve warm.

Eating Healthy Since Feb, 2004