Although I despise cheese and the likeness for casseroles, I came across this recipe that I thought would be good for sharing. However, I do like scrambled eggs and bacon so I am going to try to make an omelet with the other ingredients less the cheese products. Hope you find this recipe helpful to add to your collection. Happy New Year!
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
1 1/2 cups milk
2 teaspoon McCormick® Mustard, Ground
1 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon McCormick® Nutmeg, Ground
Preheat oven to 350°F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and and stir 3 minutes or until softened.
2. Spread 1/2 of the bread cubes in 13×9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
3. Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
4. Bake 40 to 50 minutes or until center is set and top is golden brown.