Cheesy Bacon and Egg Brunch Casserole

Cheesy Bacon and Egg Brunch Casserole

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


  • 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 McCormick® Mustard, Ground
  • 1/2 teaspoon McCormick® Nutmeg, Ground
  • 1/4 teaspoon McCormick® Black Pepper, Ground


  1. Heat oven to 350 degrees F.
  2. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings.
  3. Drain bacon on paper towels; crumble and set aside.
  4. Add onion to drippings in skillet; cook and stir for 3 minutes or until softened.
  5. Spread 1/2 of the bread cubes in 13 x 9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese.
  6. Spread evenly with cottage cheese.
  7. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
  8. Beat eggs in medium bowl until foamy.
  9. Add milk, mustard, nutmeg and pepper; beat until well blended.
  10. Pour evenly over top.
  11. Press bread cubes lightly into egg mixture until completely covered.
  12. Let stand for 10 minutes.
  13. Bake for 40 to 50 minutes or until center is set and top is golden brown.

Serves: 12

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.

Nutritional information (amount per servings) Total Calories: 260 Sodium: 492mg Fat: 16g Carbohydrates: 14g Cholesterol: 128mg Protein: 15g Fiber: 1g

Recipe and photo used with permission from: McCormick

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