READY IN 1¼ hrs

Cheesy Bacon and Egg Brunch Casserole

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"This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company." — McCormick® Holiday

Directions

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 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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 50 mins
READY IN 1 hr 15 mins

Footnotes

Tips:
Make Ahead: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.

Reviews More Reviews

Dec 27, 2012

Excellent! I used Hawaiian Bread and followed the directions just as written. I assembled it the night before and baked it off in the morning. Delicious.

—Carolina

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Dec 28, 2012

Made this for an after Christmas brunch for 10 people and everyone loved it!

—jenmren

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15 Ratings

Dec 22, 2012

I made this for a party of 16 for Christmas brunch. I used homemade french bread and turkey bacon, and scaled up by about 25%. I made the whole thing the night before, saving the egg/milk mix to dump in, in the morning. I cooked it at the same time as the ham, which called for 275 F, so I cooked it about an hour and a half, cranking it up to 350 F for about 20 minutes at the end. Main point: everyone loved it! I will definitely make it again, as it was easy to prepare ahead of time, and quite yummy.

—WOMAN15R

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Apr 18, 2013

This recipe is excellent. I have made it several times now. It keeps well, and refreezes in a snap! I just cut in portions, put it in zip top freezer bags and throw it in the freezer. I thaw and rewarm in the microwave. I make it just as the recipe describes. My son requested it for supper this week!!! :)

—Kathy

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Jan 31, 2013

I LOVED This recipe! I hate reading how every one changes the recipes. Well, I didn't change anything, Except: I didn't have some things So, I tried other stuff in the place of it. Not much though! I kept the recipe the same but, I didn't have the loaf bread. (I used 2 gigantic homemade stale biscuits I had made)in place of the Italian bread and I didn't have bacon, so I used 1lb. of R.B. Rice hot sausage in the place of it. Oh my goodness was it good! I am a big cheese person, but hate cottage cheese, and it was sooooooo good in this casserole. My son stays here one day a week because of his job and he lives out of town and can't wait for him to have this for his breakfast at 7 a. m. This Tuesday! I may have to make an extra casserole just to send home to the family! I think it would make a good supper food! (maybe a new tradition)MMMMM

—Suzzee

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Dec 25, 2012

This is awesome! I make a breakfast casserole every year on Christmas Eve night to eat on Christmas day. I have tried many recipes but this is definately one if the best. I added a little more egg/milk mixture before I put it in the oven so it wouldn't be too dry. My Italian bread cubes were pretty big. It was crispy on top, moist in the middle, had an awesome flavor and the cottage cheese middle was a nice addition. The only thing I might change is using a little less onion, especially if you have little kids. But I will definately make this next year.

—Sherri

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Dec 24, 2012

Super easy and very tasty! I would love to try it with crumbled cooked breakfast sausage too. I was surprised at how yummy the cottage cheese was in this dish. My only tweak would be more bacon and less onion. Seasoning was spot on for me!

—gigimusicgirl

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Feb 17, 2013

Just served this for brunch. Everyone loved it. I added about a teaspoon of crushed red pepper, 1 extra egg & extra 1/2 cup milk. Next time I might add more bacon or try sausage.

—cookforfun

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Nutrition

Calories
407 kcal
20%

Carbohydrates
31.7 g
10%

Cholesterol
132 mg
44%

Fat
21.7 g
33%

Fiber
1.7 g
7%

Protein
20.2 g
40%

Sodium
776 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Bacon and Egg Brunch Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 407
Calories from Fat: 196

% Daily Value *
Total Fat 21.7g 33 %
** Saturated Fat 9.8g 49 %
** Cholesterol 132mg 44 %
Sodium 776mg 31 %
** Potassium 231mg 6 %
Total Carbohydrates 31.7g 10 %
Dietary Fiber 1.7g 7 %
Protein 20.2g 40 %
** Sugars 2.7g
** Vitamin A 9 %
Vitamin C 1 %
Calcium 39 %
Iron 23 %
** Thiamin 37 %
** Niacin 55 %
** Vitamin B6 9 %
** Magnesium 12 %
** Folate 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.