Cheesy Bacon Egg Brunch Casserole
Cheesy Bacon & Egg Brunch Casserole: This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
- 8 slices bacon
- 1 medium onion, chopped (1 cup)
- 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese
- 5 eggs
- 1 1/2 cups milk
- 2 teaspoons McCormick® Mustard, Ground
- 1/2 teaspoon McCormick® Nutmeg, Ground
- 1 teaspoon McCormick® Black Pepper, Ground
Preparation time 25mins
Cooking time 75mins
Adapted from mccormick.com
Preheat oven to 350°F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and stir 3 minutes or until softened.
Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
Bake 40 to 50 minutes or until center is set and top is golden brown.
Make Ahead: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.
Comment: I've had no problems substituting ricotta cheese for the cottage cheese.
(Amount per serving)
Calories: 260 Cholesterol: 118mg
Sodium: 501mg Protein: 15g
Total Fat: 16g Fiber: 1g