Bagel Souffle

• 1 Tbs. margarine
• 4 bagels, halved
• 7 large eggs or 1 3/4 cups egg substitute
• 1/4 tsp. salt
• 2 cups soymilk, low-fat milk or nonfat milk
• 1/4 tsp. paprika
• Freshly ground black pepper to taste
• 6 oz. low-fat Monterey Jack cheese, grated
• 6 oz. low fat cheddar cheese, grated

1. Grease a 2-quart baking dish with margarine and a light coating of nonstick cooking spray.
2. Cut bagel halves into bite-sized pieces, and set aside.
3. Beat together eggs, salt, milk, paprika and pepper in a mixing bowl.
4. Put half of the bagel cubes in baking dish.
5. Mix cheeses together.
6. Place half of cheese mixture on top of bagel cubes.
7. Create another layer by repeating with remaining bagel cubes and remaining cheese.
8. Carefully ladle egg mixture into baking dish over bagel-cheese layers, poking holes in bagels with a knife to assure that egg mixture seeps in evenly.
9. Refrigerate dish overnight.
10. Preheat oven to 350F.
11. Bake souffl8E for 1 hour, or until top is golden.
12. Remove from oven, and serve hot.

margarine, bagels, eggs, salt, soymilk, paprika, freshly ground black pepper, lowfat monterey, cheddar cheese

Taken from www.vegetariantimes.com/recipe/bagel-souffle/ (may not work)