Cheesy Bacon & Egg Brunch Casserole
Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.
| Servings | Prep Time |
| 12 servings | 25 minutes |
| Cook Time |
| 50 minutes |
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Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.
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Ingredients
- 8 slices Indiana Kitchen thick-cut bacon
- 5 eggs
- 1 loaf Italian bread cut into 1 inch cubes (5 cups)
- 2 cups shredded mozzarella cheese
- 1 1/2 cups milk
- 1 cup cottage cheese
- 1 cup chopped onion
- 2 teaspoons ground mustard
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground black pepper
Servings: servings
Instructions
- 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.
- Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, cheddar and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, cheddar and mozzarella cheese.
- Beat eggs in medium bowl with 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.
- Bake 40 to 50 minutes or until center is set and top is golden brown.
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