Of all the recipes in Chrissy's cookbook, this one in particular caught our eye.
I set out to gather the ingredients the morning-of, a Sunday—and that's when things started to go south. I figured I would grab the everything bagels from my favorite bagel place near my apartment . I arrived in any case to find a long line and zero everything bagels in stock. My second-favorite bagel place ran out of them just as I was about to get to the front of the line.“I would have eaten your casserole anyway. Then send you on a time out for liking CT.
I made sure to prep some of the ingredients—sliced the onions, thawed the frozen spinach, cubed the brick of cream cheese—before my friends showed up so that I could whip together the recipe as effortlessly as they do on cooking shows. I should have known better. Things were going smoothly until the time came to put my bagel-stuffed casserole creation into the actual casserole dish—it was, of course, aPhoto by Me via "social media"
But I wasn't about to let that stop me, so I stuffed and smushed until the dish was filled to the brim, with a small bagel-y mountain in the center to boot. I carefully poured the egg-milk-half-and-half mixture over the bagels and veggies, and still managed to spill some onto my counter. No big deal. With nothing left to do but let it all bake in the oven for about 50 minutes, I thought I had crossed the finish line.About 15 or so minutes in, I started to smell something...burning.
I will absolutely be making this recipe again, only next time with better bagels and a bigger casserole dish (maybe from
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