Night-Before Cheddar Bagel Casserole

Name: Night-Before Cheddar Bagel Casserole
Yield: 8 servings
Ingredients: 4 plain bagels; 1 1/2 cups (375 mL) diced cooked ham; 1/2 cup (125 mL) diced red bell pepper; 1/2 cup (125 mL) diced green bell pepper; 1/2 cup (125 mL) thinly sliced green onions; 2 cups (500 mL) shredded Canadian Cheddar* cheese; 3 tbsp (45 mL) butter; 9 eggs; 2 1/2 cups (625 mL) Milk; 2 tbsp (30 mL) Dijon mustard; 1 tsp (5 mL) salt; 4 oz (125 g) Canadian Cheddar* cheese thinly sliced

This is the Night-Before Cheddar Bagel Casserole recipe.

Prep: 30 min
Cooking: 1 h
Refrigeration: 8 h

Yields 8 servings

Ingredients

4 plain bagels
1 1/2 cups (375 mL) diced cooked ham
1/2 cup (125 mL) diced red bell pepper
1/2 cup (125 mL) diced green bell pepper
1/2 cup (125 mL) thinly sliced green onions
2 cups (500 mL) shredded Canadian Cheddar* cheese
3 tbsp (45 mL) butter
9 eggs
2 1/2 cups (625 mL) Milk
2 tbsp (30 mL) Dijon mustard
1 tsp (5 mL) salt
4 oz (125 g) Canadian Cheddar* cheese thinly sliced

READY FOR REWARDS?

Preparation

Cut bagels vertically in half. Turn each half moon bagel piece on its side and cut into 6 thin slices. Arrange half the bagel slices in buttered 13 x 9-inch (33 x 23 cm) shallow baking dish.

Combine ham, bell peppers, onions and shredded Canadian Cheddar cheese; sprinkle over bagel layer. Butter one side of remaining bagel slices; arrange slices, buttered side up, over cheese mixture.

Whisk together eggs, milk, mustard and salt; pour evenly over bagel mixture. Cover with plastic wrap and refrigerate overnight.

Remove from refrigerator one hour before baking.

Bake uncovered in 350 °F (180 °C) oven one hour or until a knife inserted in centre comes out clean. If top is browning too quickly, cover loosely with foil.