Chef Tom is using the Yoder Smokers YS640s Pellet Grill to transform the usual breakfast strata into a savory and delicious Everything Bagel & Brisket Strata! Perfect for a Sunday brunch, this dish is sure to please.
WHAT YOU'LL LOVE
- Stale bagels aren't a mistake — they're the point. Leaving the torn bagel pieces out overnight to dry out helps them soak up the custard without turning mushy, the same principle behind classic bread pudding.
- Onions get toasted seasoning off the heat, not on it. Turning off the burner before adding the Everything Bagel Seasoning and spinach uses the pan's residual heat to bloom the spices and wilt the greens gently, without risking a burnt seasoning.
- A full overnight soak lets every bagel piece absorb custard evenly. Refrigerating the assembled strata for at least 4 hours (ideally overnight) gives the bread time to fully hydrate, rather than leaving dry pockets in the finished bake.
- Smoked cream cheese and smoked brisket double down on smoky flavor. Building the custard around an already-smoked cheese, then folding in smoked brisket, layers that flavor throughout the dish instead of relying on just one smoky component.
Everything Bagel & Brisket Strata
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
50 minutes
Calories
380
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for an Everything Bagel & Brisket Strata! It's savory bread pudding meets frittata and it's 110% delicious!
Ingredients
- 8 cups (10 oz) day old everything bagels, torn into pieces
- 3 tbsp unsalted butter
- 1 each (about 2 cups sliced) yellow onion, sliced 1/4”
-
Noble Saltworks Pecan Smoked Salt
-
Cattleman’s Grill Everything Bagel Seasoning
- 2 cups baby spinach, chopped
- 2 tbsp capers
- 10 eggs
-
1 cup (8 oz) smoked cream cheese, room temperature
- 3 cups milk
- 1 tbsp Hoff Haus Hot Sauce
- 1 tbsp Kozlik’s Dijon Classique Mustard
- 2 cups sharp cheddar, grated
- 8 oz smoked brisket, diced/chopped
Directions
- Leave torn bagel pieces out overnight covered with a towel.
- Melt butter in Lodge 12” Cast Iron Skillet. Add onions. Pinch of smoked salt. Cook over medium heat until beginning to caramelize. Turn off the heat. Add about one tablespoon Cattleman’s Grill Everything Bagel Seasoning and the chopped spinach. Let the residual heat from the cast iron toast the seasoning and wilt the spinach. Remove from the skillet and mix in the capers.
Combine the eggs and room temperature cream cheese in a stand mixer. Whisk over medium high speed until the cream cheese is broken down and the mixture is mostly smooth. Combine the milk, Hoff Haus Hot Sauce and Kozlik’s Dijon Classique Mustard in a pitcher. With the mixer running, slowly pour the milk mixture into the bowl. Mix until well combined, about 30-60 seconds.
Place the day-old everything bagel pieces in the skillet that the onions were cooked in. Distribute the cheese and onion/spinach mixture evenly over the bagel pieces. Pour the custard mixture over everything. Cover with a lid and let soak in the refrigerator for at least 4 hours, or overnight.
- Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling.
- Take the lid off of the skillet. Transfer the strata to the second shelf of the grill. Bake until the filling is set in the center, about 45-55 minutes.
Recipe Note
Recipe FAQ
Why leave the bagel pieces out overnight before assembling the strata?
Drying them out first helps the bread absorb the custard fully during the soak without turning mushy — the same principle used in classic bread pudding.
Why add the Everything Bagel Seasoning and spinach after turning off the heat?
Using the skillet's residual heat toasts the seasoning and wilts the spinach gently, without risking scorching the spices over direct heat.
Why does the strata need to soak for at least 4 hours before baking?
A long soak — ideally overnight — gives the custard time to fully penetrate every bagel piece, preventing dry, unsoaked pockets in the finished bake.
Why use smoked cream cheese and smoked brisket together?
Building smoky flavor into both the custard base and the meat means the smokiness comes through in every component of the dish, not just one part.
Can I make this in a regular oven instead of a pellet grill?
Yes — bake at the same 400°F until the center is set, which should take a similar 45-55 minutes in a standard oven.
How indoor-friendly is this recipe?
5 out of 5 — everything here, including the bake, works identically in a home oven; the pellet grill is a flavor bonus, not a requirement.
Recipe Highlights
Drying the bagels overnight: This lets them absorb the custard fully without turning mushy during the bake.
Off-heat seasoning bloom: Using residual pan heat to toast the seasoning and wilt the spinach avoids scorching.
The extended custard soak: A full 4+ hours (or overnight) ensures every bagel piece is evenly hydrated before baking.
Double smoky components: Combining smoked cream cheese with smoked brisket layers smoke flavor throughout the whole dish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.69 oz
- per serving
- Calories
- 380
- Carbs
- 14 grams
- Protein
- 19 grams
- Fat
- 27 grams
- Sodium
- 498 milligrams
