Everything Bagel Breakfast Casserole

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  6 Bagel, Whole Grain(516g)
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  6 oz Ham Or Canadian Bacon
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  0.8 cup Cheddar Cheese
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  8 Egg, Whole, Large(352g)
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  2.5 cup 2% Milk
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  1 tsp Mustard powder
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  2 tbsp Chives, Fresh
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  8 oz Cream Cheese, 1/3 Less Fat (Neufchatel)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

Instructions

1. 1Lightly coat a 9×13-inch casserole dish with baking spray. Scatter the bagel pieces evenly across the bottom, then layer the cooked ham over the bagels and sprinkle with half of the shredded Cheddar.
2. 2In a large bowl, whisk together the eggs, milk, mustard powder, salt, and pepper until smooth. Pour the egg mixture over the bagels and gently press down so the bagels absorb the liquid. Dot small pieces of cream cheese across the surface, then sprinkle with the remaining Cheddar and fresh chives.
3. 3Cover the casserole tightly with plastic wrap or foil and refrigerate for at least 2 hours or overnight.
4. 4Remove the casserole from the refrigerator and let it sit at room temperature for 15–20 minutes. Preheat the oven to 350°F.
5. 5Tent the casserole with foil and bake, covered, for 40 minutes over medium heat.
6. 6Remove the foil and continue baking for 15–20 minutes until the edges are golden brown and the center is set (a knife inserted in the center should come out clean, with no runny egg).
7. 7Let the casserole stand at room temperature for 10 minutes.
8. 8Cut into 10 equal portions and divide evenly into 10 airtight containers while still warm. Refrigerate until ready to serve; reheat gently in a 325°F oven for 8–10 minutes or in the microwave for 2–3 minutes per portion.