OVERNIGHT BAGEL AND EGG CASSEROLE

Overnight Bagel and Egg Casserole image

Put together this Overnight Bagel and Egg Casserole for a morning dish your whole family will love. Refrigerating this bagel and egg casserole overnight allows all the tasty flavors to meld into one delicious dish. You could even add some broccoli florets or chopped red peppers for some color!

Provided by My Food and Family

Time 13h5m

Yield 8 servings

Number Of Ingredients 7

Ingredients

5 plain bagels (3 inch), split, cut into 1-inch pieces
8 slices cooked OSCAR MAYER Bacon, crumbled
1 pkg. (8 oz.) KRAFT Cheddar & Swiss Cheese Expertly Paired for Eggs, Omelets and Quiches, divided
8 eggs
2-1/2 cups milk
1/4 tsp. black pepper
1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

Steps:

Spread bagel pieces onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with bacon and 1 cup shredded cheese.
Whisk eggs, milk and pepper until blended; pour over ingredients in baking dish. If necessary, use back of spoon to gently press tops of bagel pieces into egg mixture so all pieces are evenly moistened with egg mixture.
Top with small spoonfuls of reduced-fat cream cheese, then sprinkle with remaining shredded cheese. Cover with foil Refrigerate overnight.
Heat oven to 350°F. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering after 40 min.

Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 240 mg, Sodium 760 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 7 g, Protein 25 g