Recipe courtesy of McCormick Spices
Cheesy Bacon and Egg Brunch Casserole
- Level: Easy
- Yield: Makes 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 346
- Total Fat
- 24
- Saturated Fat
- 11
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 124
- Sodium
- 629
- Total: 1 hr 15 min
- Prep: 25 min
- Cook: 50 min
Ingredients
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
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon McCormick® Black Pepper, Ground
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.