Friday, June 5, 2009

Cheesy Bacon and Egg Brunch Casserole

I made this for breakfast one more during my annual girl's weekend trip with my friends to Myrtle Beach. It was realllly good. I think next time, I'd use a different kind of bread like ciabatta or something (I just used a regular loaf of sliced wheat sandwich bread). And definitely more bacon...and maybe some mushrooms and peppers.

Cheesy Egg and Bacon Brunch Casserole
Serves 12

8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups) (used light whole wheat)
2 cups (8 ounces) shredded Cheddar cheese (used about 1 cup, reduced fat)
1 cup shredded mozzarella cheese (used about 1 cup of swiss instead)
1 cup cottage cheese (used fat-free)
5 eggs
1 1/2 cups milk (used skim milk)
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon McCormick® Black Pepper, Ground

Preheat oven to 350°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 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.

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.

Calories: 260
Fat: 16 g
Carbohydrates: 14 g
Cholesterol: 128 mg
Sodium: 492 mg
Fiber: 1 g
Protein: 15 g

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