Start your brunch off right with a hearty egg casserole. Photo courtesy McCormick.




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March 2010

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt-Eggs

Easter Brunch Recipes

Page 2: Cheesy Bacon & Egg Casserole


This is Page 2 of a five-page article. Click on the black links below to visit other pages. Also see our glossary of Types Of Eggs.


Cheesy Bacon & Egg Casserole

This one-dish brunch casserole is ideal for a crowd. Add a green salad and a fruit salad and you can sit back and enjoy your company. Recipe yields 12 servings.


  • 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
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 350°F.
  2. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels, crumble and set aside.
  3. Add onion to drippings in skillet. Cook and stir 3 minutes or until softened.
  4. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar and mozzarella cheeses. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
  5. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
  6. Bake 40 to 50 minutes or until center is set and top is golden brown.
  7. Tip: 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.


Continue To Page 3: Stuffed French Toast

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Recipe courtesy McCormick. All other materials

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