A savoury breakfast strata made with O'Doughs Pumpernickel Bagels, smoked salmon, and Greek yogurt. High-protein, gluten-free, and perfect for brunch.
 |
Prep Time: 15 min |
 |
Ready In: 45 min |
 |
Serves: 6-8 |
Ingredients
| 2 bags | O'Doughs Pumpernickel Bagels, cut into 1: pieces* |
| 1 cup | Greek yogurt, plain |
| 2 ½ cup | Milk |
| 6 | Large eggs |
| ½ cup | Monterey Jack cheese, shredded |
| 4 | Scallions, sliced |
| ¼ cup | Capers, drained and rinsed |
| 2 tbsp | Salt |
| 1 tbsp | Freshly ground black pepper |
Instructions
Preheat the oven to 375ºF.
In a large bowl, whisk together yogurt, milk, eggs, cheese, scallions, and capers; season with salt and pepper.
Add the bagel pieces nad stir so that all pieces are covered in the egg mixture; pour into a 9x13 baking dish that has bee nsprayed with non-stick cooking spray.
Bake for 45 minutes; the top should be golden and slightly puffy.
Remove from the oven and allow to sit for 10 minutes; garnish with smoked salmon, additional capers, and onion.
