bagel and cream cheese breakfast casserole

Behold this deliciousness.

What are your New Year's plans? Whether you're going out or staying in, one thing you'll need the next morning is a yummy New Year's Day brunch! This breakfast casserole is from the newest Pioneer Woman cookbook, and to say it's delicious is a major understatement. The everything bagels make it incredibly flavorful, and with cream cheese and cheddar... holy cow. Put it together before you head out (or to the couch) for the evening, then roll your bleary-eyed self out of bed in the morning and just pop it in the oven!

You can start that diet after brunch.

Bagel and Cream Cheese Breakfast Casserole (slightly adapted from The Pioneer Woman Cooks: A Year of Holidays)
serves 10-12

you'll need:
butter, for greasing the pan
6 everything bagels
8 oz. package of cream cheese
2 cups grated cheddar cheese
8 eggs
2 1/2 cups milk
1 tablespoon chopped chives, plus more for serving
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Tear the bagels into large chunks and put them in a buttered 13x9 casserole dish. Cut the cream cheese into chunks and distribute them on top of the bagels. Top with cheddar.

In a large bowl, whisk the eggs, milk, chives, dry mustard, cayenne and salt until combined. Pour it over the top of the bagels and cheese. Cover the dish with foil and refrigerate for at least 4 hours and up to overnight.

When you're ready to bake, keep the dish covered and bake for 45 minutes at 350 degrees F. Remove the foil and bake for another 15-20 minutes, until the top is golden brown. Cool for 10-15 minutes before serving.

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