Wednesday, April 23, 2014
PLACERVILLE, CALIFORNIA
99 CENTS

Foothill dining: Two great brunch recipes

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

 

Cheesy bacon and egg brunch casserole

Makes 12 servings
Prep time: 25 minutesCheesy-Bacon-Egg
Cook time: 50 minutes

 

Ingredients

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

Preparation

1. Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

2. 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. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. 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.

Make ahead: Casserole can be assembled one day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.

 

Nutrition information

per serving

Calories: 260
Fat: 16 g
Carbohydrates: 14 g
Cholesterol: 128 mg
Sodium: 492 mg
Fiber: 1 g
Protein: 15 g

Test kitchen tip: For a meatless alternative, try Southwest Brunch Casserole

 

Southwest brunch casserole

This hearty brunch casserole with Southwestern flavors will please both vegetarians and non-vegetarian guests.

Makes 12 servings.
Prep Time: 25 minutes
Cook Time: 50 minutes

 

Ingredients

2 tablespoons oil
1 medium onion, chopped
1 small red bell pepper, chopped
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
1 can (15 ounces) black beans, drained and rinsed
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1 teaspoon McCormick Chili Powder
1 teaspoon McCormick Oregano, Ground
1/2 teaspoon McCormick Cumin, Ground
1/2 teaspoon salt

 

Preparation

1. Preheat oven to 350 degrees F. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes or until softened.

2. Spread 1/2 of the bread cubes in 13 x 9-inch baking dish. Layer with 1/2 each of the onion mixture, beans, Cheddar cheese and Monterey Jack cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion mixture, beans, Cheddar cheese and Monterey Jack cheese.

3. Beat eggs in medium bowl until foamy. Add milk, chili powder, oregano, cumin and salt; beat until well blended. Pour evenly over top. 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.

 

Nutrition information

per serving
Calories: 279
Fat: 15 g
Carbohydrates: 21 g
Cholesterol: 108 mg
Sodium: 580 mg
Fiber: 3 g
Protein: 15 g

Mccormick And Company

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