Cheesy Bacon Egg Casserole

By lazerforce

Ingredients

• 12 oz 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 1/2 cups shredded mozzarella cheese
• 1 1/2 cups ricotta 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
• 1 teaspoon salt

Preparation

Step 1

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 13 x 9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with ricotta 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, nutmeg and salt; 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.


Cooking tip

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.