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Night-Before Cheddar Bagel Casserole

Course Main Dishes
Prep. Time 30 mins
Cooking Time 1 hr
Refrigeration Time 8 hrs
Yields 8 servings

Preparation
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Preparation

What You Need

4 plain bagels

1 1/2 cups (375 ml) diced ham

1/2 cup (125 ml) each diced red and green bell peppers

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

Instructions

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 greased 13 x 9 x 2-inch (3.5 L) 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.