Start your brunch off right with a hearty egg casserole. Photo courtesy McCormick.
March 2010
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Easter Brunch Recipes
Page 2: Cheesy Bacon & Egg Casserole
This is Page 2 of a five-page article. Click on the black links below to visit other pages. Also see our glossary of Types Of Eggs.
Cheesy Bacon & Egg Casserole
This one-dish brunch casserole is ideal for a crowd. Add a green salad and a fruit salad and you can sit back and enjoy your company. Recipe yields 12 servings.
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 ground mustard
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
Preparation
- 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 and mozzarella cheeses. 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.
- Tip: 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.
Continue To Page 3: Stuffed French Toast
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Recipe courtesy McCormick. All other materials
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