Italian Bagel Breakfast Casserole

With four cheeses

Don’t forget to let your casserole sit out at room temperature while the oven preheats. When you place a cold dish into a preheated oven, it could shatter.

Makes 12 servings

Total time: 40 minutes + chilling & baking

1 3 8 11/2 11/4 3/4

1/2

2

1

8

11/2

1/2

pkg. sliced pancetta (4 oz.), diced everything bagels, cubed and staled (about 6 cups) oz. frozen cut spinach, thawed and squeezed dry cups halved cherry tomatoes cups each shredded fontina and mozzarella, divided cup grated Parmesan, divided cup chopped basil tsp. Italian seasoning pkg. cold cream cheese, cubed eggs cups each milk and halfand-half tsp. each kosher salt and black pepper

Coat a 9×13-inch baking dish with nonstick spray.

Cook pancetta in a skillet over medium heat until crisp and browned, about 5 minutes; transfer to a paper-towel-lined plate.

Combine pancetta, bagels, spinach, tomatoes, 1 cup fontina,

1 cup mozzarella, 1/2 cup Parmesan, basil, and Italian seasoning in a bowl; transfer half to prepared dish and dot with half the cream cheese. Layer remaining bagel mixture into dish and top with remaining cream cheese.

Whisk together eggs, milk, halfand-half, salt, and pepper; pour over top of bagel mixture, pressing down on bagels to absorb.

Cover pan with plastic wrap and refrigerate casserole at least

11/2 hours or up to overnight.

Preheat oven to 375°.

Top casserole with remaining

1/4 cup each fontina, mozzarella, and Parmesan.

Bake casserole, uncovered, until top is golden and eggs are set,

45–50 minutes; let rest 10 minutes before serving.

Per serving: 390 cal; 23g total fat (12g sat);

182mg chol; 1126mg sodium; 23g carb (2g fiber,

6g total sugars); 21g protein