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 |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Cook: | 50 min |
| Yield: | Makes 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 McCormick® Mustard, Ground
- 1/2 teaspoon McCormick® Nutmeg, Ground
- 1/4 teaspoon McCormick® Black Pepper, Ground
Instructions
- 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 13×9-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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 346 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 124 mg |
| Sodium | 629 mg |
| Serving Size | 1 of 12 servings |
| Calories | 346 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 19 g |
| Cholesterol | 124 mg |
| Sodium | 629 mg |
Reviews
I made this for my Advanced Composition students as a final class treat. I did make some changes. I cut the amount of bread in half by replacing half of it with home fries. I also added 2 additional eggs and about a 1/4 to 1/3 cup more milk. I eliminated the nutmeg (one student is allergic and used Grey Poupon instead of ground mustard. I also put some French Fried Onions on the top. Students were going back for 2nd and 3rd helpings. Must not have been bad, eh?