Eric A. Strata

Let me warn you right up front that for the next week or so, you’ll be hearing a whole lot about my best friend Bethany. You may remember her from these Salted Caramel Chocolate Cupcakes I made to say goodbye when she (sob) left me to move to Maui. Obviously there are benefits to her living there. Namely, we have a place to stay for the very reasonable price of free. Actually, Bethany does requires one thing…that you allow her to Martha Stewart you while visiting. She’s a meet you at the airport with a lei, basket of chocolates and lotions on your bed, act as your chauffeur/chef/activity coordinator, wash and fold your clothes, play with your children, pack a cooler and a bag of goodies for the beach, provide you with rockin’ sunblock, and set up an umbrella so your pale freckly skin is protected kind of friend. Being with Bethany is, in a word, ah-mazing. Bonus, we have equally out of control hair and manic smiles when being blown off the edge of the world on top of Haleakala. It’s always a good thing to have friends who are equals on the crazy train of life.

I did think of you all while lounging in 80 degree warmth, allowing the sun to wash over me like a blanket as I read my Kindle on the beach. Seriously I did. So much that I took photos of many of the delicious things Bethany made for us and jotted down recipes so I could share them with you. See? I love you guys. I also love Bethany. A whole lot. I miss her (again) already.

First up on the “Creations by Bethany” list is this absolutely packed with flavor and goodness strata. Named “Eric A.” because that association is the only way Bethany can remember what a strata is called. She cracks me up. She does something I’ve never even thought of doing and uses everything bagels instead of cubed french bread in her strata. These bagels.

It really is a genius move since the bagels have so much tasty goodness already packed into them! Then add a pile of veggies, bacon and cheese and drown in deliciously seasoned egg. Bake it up and BOOM. You have a glorious breakfast.

This can be made the night before and left to sit in the fridge so you can just throw it into a hot oven in the morning as well. Enjoy!

Eric A. Strata
from Bethany’s Kitchen

4 Everything Bagels, cut into chunks
1/2 C mushrooms, sliced
1 carrot, shredded
1/2 cup spinach, chopped
2 cloves garlic, minced
1/4 onion, finely minced
1/2 package turkey (or regular) bacon, chopped
1 cup sharp cheddar cheese, shredded
6 large eggs
1 C milk
1/2 – 1 teaspoon salt
fresh ground pepper
1/4 tsp cayenne pepper

Preheat oven to 350° and spray a 9×13 inch casserole dish with non-stick cooking spray
Over medium heat, saute the bacon and onion until bacon is crisp and onion is translucent – add garlic for the last 30 seconds of cooking then remove from heat.
Spread bagel chunks in casserole dish then sprinkle mushrooms, spinach, shredded carrot on top. Add the bacon/onion/garlic mixture into the dish as well. Then, sprinkle with the shredded cheese.
In a separate bowl, whisk together remaining ingredients and pour over the bagels.
Bake at 350° for 45 minutes or until golden.