Bacon Egg and Cheese Casserole

Name: Bacon Egg and Cheese Casserole
Prep time: 25 min
Cook time: 50 min
Yield: 12
Cuisine: American,
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; 2 tsps McCormick® Mustard, Ground; 1/2 tsp McCormick® Nutmeg, Ground; 1 tsp McCormick® Black Pepper, Ground

Bacon egg and cheese casserole is a classic breakfast dish perfect for feeding a crowd. This savory brunch casserole recipe is baked with three cheeses and warm Italian bread. Serve hot or at room temperature, or with a side of Fruit Salad. Read More Read Less

25m

PREP TIME

50m

COOK TIME

260

CALORIES

11

INGREDIENTS

Servings: 12

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
2 teaspoons McCormick® Ground Mustard
1/2 teaspoon McCormick® Ground Nutmeg
1 teaspoon McCormick® Pure Ground Black Pepper

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and and stir 3 minutes or until softened.
2 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.
3 Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
4 Bake 40 to 50 minutes or until center is set and top is golden brown.

Tips and Tricks

Make Ahead: This bacon egg and cheese casserole can be assembled one day ahead of time. Prepare as directed, increasing milk to 2 cups. Cover and store in the refrigerator. Remove the lid and bake as directed.