Bagel Souffle Recipe - Vegetarian Times

Bagel Souffle


An unusual bagel offering, this makes a delicious main or side dish. Adapted from The Bagel Bible: For Bagel Lovers, the Complete Guide to Great Noshing.

  • 8Servings


  • 1 Tbs. margarine
  • 4 bagels, halved
  • 7 large eggs or 13/4 cups egg substitute
  • 1/4 tsp. salt
  • 2 cups soymilk, low-fat milk or nonfat milk
  • 1/4 tsp. paprika
  • 6 oz. low-fat Monterey Jack cheese, grated
  • 6 oz. low fat cheddar cheese, grated


Grease a 2-quart baking dish with margarine and a light coating of nonstick cooking spray. Cut bagel halves into bite-sized pieces, and set aside.

Beat together eggs, salt, milk, paprika and pepper in a mixing bowl. Put half of the bagel cubes in baking dish.

Mix cheeses together. Place half of cheese mixture on top of bagel cubes. Create another layer by repeating with remaining bagel cubes and remaining cheese.

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. Refrigerate dish overnight.

Preheat oven to 350F.

Bake souffl8E for 1 hour, or until top is golden. Remove from oven, and serve hot.

Wine Suggestions
A Chardonnay would be a good match for this elegant cheese souffl8E. Bogle Chardonnay, if you’re looking for a light but enjoyable white, would go well with the souffl8E, or try the lush, full-bodied Liberty School Chardonnay.

Nutrition Information

  • Calories: 360
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 205 mg
  • Fat Content: 14 g
  • Fiber Content: 1 g
  • Protein Content: 24 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 770 mg
  • Sugar Content: 2 g