WOW! This is fantastic. I love that the bread gets slightly crispy on top when baked. The secret ingredient in this casserole is a layer of cottage cheese. I happen to love cottage cheese baked into casseroles. (I won't touch it cold right out of the container though.) The cottage cheese gave this casserole a nice creaminess. We liked this so much that I have already made it again. Give this a try the next time you make breakfast for a crowd. This would be a great treat for Mom this weekend.
Cheesy Bacon Breakfast Casserole
adapted from McCormick
- 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.**