Cheesy Bacon and Egg Casserole

Categories: Eggs

Ingredients

• 8 slices bacon
• 1 med. onion, chopped
• 1 (8 oz.) loaf Italian bread, cut into 1-inch cubes to make 5 cups, divided use
• 1 cup shredded cheddar cheese, divided use
• 1 cup shredded part-skim mozzarella cheese, divided use
• 1 cup low-fat small curd cottage cheese
• 5 eggs
• 1 1/2 cup 1 percent milk (see note)
• 2 tsp. ground mustard
• 1 tsp. pepper
• 1/2 tsp, nutmeg

Directions

1. Heat oven to 350 degrees.
2. Cook bacon in large skillet until crisp. Drain on paper towels. Crumb and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet, and cook and stir 3 minutes until softened.
3. Spread half of bread cubes in 9 x13 inch baking dish coated with cooking spray. layer with half each of onion, bacon cheddar and mozzarella.
4. Whisk eggs in a medium bowl. Add milk mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread 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.

5. Note: to make one day ahead, add 2 more cups milk. Bake as directed.

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