Recipe courtesy of McCormick Spices
Recipe courtesy of McCormick Spices
Watch how to make this recipe.
Cheesy Bacon and Egg Brunch Casserole
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Cook: 50 min
- Yield: Makes 12 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 338
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 124 mg
- Sodium
- 640 mg
This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company.
- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Cook: 50 min
- Yield: Makes 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 338
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 124 mg
- Sodium
- 640 mg
Ingredients
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Directions
- Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in 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 until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. 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.
Cook’s Note
For a meatless alternative, try Southwest Brunch Casserole. 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.
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