Hello! How was your weekend? I went to a Twins game with my bestie, spent time with family cleaning and writing thank you cards from my grandpa’s funeral, worked on new recipes, and did a bunch of things around the house. The weather was warm and beautiful all weekend! I am feeling so big and pregnant these days that it is hard to get motivated to get out and enjoy it. Thank goodness for my cheerful Oliver…he makes me get outside to walk and take in the great spring weather. He doesn’t seem to care how pregnant and tired I feel which is wonderful motivation to keep on moving. It is hard to believe my due date is only 9 weeks away!
As you may have noticed from other posts I have been doing some work with a company called Sweet Note Bakery. They make amazing bagels that are not only gluten free, but actually are free from the top 8 allergens. For spring, they have a new flavor…tomato basil and I had the opportunity to sample this delicious new flavor. I love a bagel toasted with a generous helping of cream cheese, but there is so much more you can do with them!
Brandon and I eat eggs all the time for breakfast, lunch, or dinner. I love finding different ways to prepare them since we eat eggs so often. This Caprese Bagel Strata is a delightful way to enjoy eggs and bagels. The combination of tomato, basil, and mozzarella…classic caprese ingredients…make this strata taste light and fresh.
Typically a strata has to soak overnight. I am not that patient so I developed this recipe around a 30 minute soaking time. I didn’t test it, but I am sure you could still soak this overnight and get great results. Let me know how it works if you try that.
This strata is hearty and filling, but tastes light because of the fresh tomatoes and basil. It would be perfect to serve for a brunch because it looks and tastes impressive. In reality, this recipe requires very few, simple ingredients to come together! I made this recipe for just Brandon and I and it stored great in the fridge! It also reheated well.
Now you can try this recipe with any old bagels, but I highly recommend trying out the bagels from Sweet Note Bakery for best results! They are seriously the best!
Have a fabulous week!
- 8 eggs
- 2½ cups milk
- 4 gluten free tomato basil flavor bagels (I use Sweet Note Bakery)
- 2 large roma tomatoes, thinly sliced
- 8 oz mozzarella, sliced
- 3-4 basil leaves, cut into ribbons
- salt and pepper to taste
- drizzle of extra virgin olive oil
- Preheat oven to 350 degrees.
- Grease a 2.5 quart baking dish.
- Cut bagels into 1 inch cubes and layer in the bottom of the baking dish.
- Whisk eggs, milk, salt, and pepper until well combined.
- Pour over the bagels.
- Place in the refrigerator and let egg mixture soak into bagels for at least 30 minutes before baking.
- Slice mozzarella and tomatoes.
- Layer on top of the egg and bagel mixture.
- Bake for 60-80 minutes. This will depend on your baking dish. Mine was a deep, circle Corningware-style so it took 80, but if you used the oval dish your baking time will be less.
- You can check if this is done by gently poking into the center with a butter knife to make sure the eggs are set.
- Remove from oven and let stand for 10 minutes.
- Chiffonade the basil and sprinkle over the top of the strata.
- Drizzle with evoo and sprinkle on a bit of sea salt.
Disclaimer: This post is not sponsored by Sweet Note Bakery and I will not be compensated if you place an order with their bakery. Bagels were generously provided to Gluten Free Jess from Sweet Note Bakery.