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Cheesy Bacon and Egg Breakfast Casserole

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  • Total: 45min
    Preparation: 45min
  • Portions: 12.00
  • Difficulty: Easy

Nutritional information 410kcal = 1,717kj /per portion

  • 410.30 Energy
  • 21.25 Grams Protein
  • 17.45 Grams Carbohydrates
  • 875.19 Milligrams Sodium
  • 27.74 Grams Fats

Ingredients

  • 8 Slices Crumbled Cooked Bacon
  • 1 Unit Onion Large sized onion, finely chopped
  • 1 Unit Baguette Cut into 1-inch cubes
  • 2 Cups Cheddar Cheese Shredded
  • 1 Cup Cheese, Mozzarella, Nonfat Shredded
  • 1/2 Cup Cheese, Cottage, Lowfat, 2% Milkfat
  • 6 Units Egg Medium sized eggs
  • 1 1/2 Cup Nestlé Carnation Light Reduced Fat Uht Evaporated Filled Milk 330Ml Carton
  • 1 Teaspoon Yellow Mustard
  • 1/2 Teaspoon Ground Nutmeg
  • 1 Pack Maggi Season-Up! All Purpose Powdered Seasoning 10G Sachet

Instructions

    1. Preheat oven to 350°F (180°C).

    2. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 1 tablespoon bacon fat from skillet. Add onions to skillet; cook and stir for 3 minutes or until softened

    3. Spread half of the bread cubes in 13 x 9-inch baking dish. Layer with half each of the onions, bacon, cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread crumbs, onions, bacon, cheddar cheese and mozzarella cheese.

    4. Beat eggs in medium bowls with wire whisk. Add CARNATION Light Evaporated Milk, mustard, nutmeg and Season Up All Purpose, mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

    5. Bake 40 to 50 minutes or until center is set and top is golden brown.

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