Cheesy Bacon Breakfast Casserole
serves 10-12
adapted from McCormick
(Printable Recipe)
1/2 lb bacon, cooked and chopped
1 (8 oz) loaf Italian bread, cut into 1-inch cubes
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
1 1/2 cups milk (I used 1%)
5 eggs
1/2 tsp onion powder
1/2 tsp ground mustard
1/4 tsp ground pepper
Preheat oven to 350.
Lightly spray a 9x13-inch pan with cooking spray. Place half of the
bread cubes in the bottom of the pan. Top with half of the bacon and
cheeses. Spread all of the cottage cheese over the cheese and bacon.
Top with remaining bread cubes. Top bread with remaining bacon and
cheese.
In a medium bowl, whisk together the eggs, milk, onion powder, dry mustard and pepper. Pour evenly over top of the casserole.
Bake 40-50 minutes, until golden brown. Allow to cool 5 minutes before slicing.
**If you want to prepare this dish ahead of time, increase the milk to 2 cups and refrigerate overnight.**
