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Cheesy Bacon and Egg Breakfast Casserole

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  • Total: 85min
    Preparation: 85min
  • Portions: 12.00
  • Difficulty: Intermediate

Ingredients

  • 8 Rashers Bacon
  • 1 Large Onion, finely chopped
  • 1 Loaf French bread, cut into 1-inch cubes
  • 2 Cups Cheddar cheese, shredded
  • 1 Cup Mozzarella cheese, shredded
  • 1/2 Cup Cottage cheese
  • 6 Medium Eggs
  • 1 1/2 Cups CARNATION Light Evaporated Milk
  • 1 Teaspoon Yellow mustard
  • 1/2 Teaspoon Ground Nutmeg
  • 1 Pack MAGGI SEASON UP All Purpose (10 g)

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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