Night-before Cheddar Bagel Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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If you have any left-over bagels around from the week, then this recipe is a good way to use them all up...I usually make this one on a Saturday night, so I can have it for Sunday brunch...the cheddar cheese can be replaced with Swiss, Colby or Monterey Jack if desired...a wonderful Brunch recipe. (note: plan ahead, this casserole needs to sit in fridge overnight) Ingredients:
4 plain bagels |
1 1/2 cups diced ham |
1/2 cup diced red bell pepper |
1/2 cup diced green bell pepper |
1/2 cup thinly sliced green onion |
2 cups cheddar cheese, shredded |
3 tablespoons butter |
9 eggs |
2 1/2 cups half-and-half cream or 2 1/2 cups milk |
2 tablespoons dijon mustard |
1 teaspoon salt (or to taste) |
4 ounces cheddar cheese, thinly sliced (optional) |
Directions:
1. Cut bagels vertically in half.
2. Turn each half of bagel on its side, and cut into 6 thin pieces.
3. Arrange half of the bagel slices in a greased 13 x 9-inch shallow baking dish.
4. Combine the ham, bell peppers, onions and shredded cheddar cheese; sprinkle over bagel layer.
5. Butter one side of remaining bagel slices; arrange slices, butter side up, over cheese mixture.
6. Whisk, together, eggs, cream, mustard and salt; pour evenly over bagel mixture.
7. Cover with plastic wrap; refrigerate overnight.
8. The following morning or day; remove from the fridge ONE hour before baking.
9. Bake in a 350 degree oven for one hour, or until a knife inserted in centre, comes out clean.
10. If the top is browning too quickly, cover loosely with foil.
11. If desired, top with cheese slices the last 15 minutes of baking, continue baking until done.
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