Caramelized Onion Breakfast Casserole | Midwest Living
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Caramelized Onion Breakfast Casserole

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Caramelized Onion Breakfast Casserole

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  • Makes: 6 servings
  • Prep 30 mins
  • Chill 2 hrs to 24 hrs
  • Bake 40 mins
  • Stand 10 mins

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Ingredients

  • 4 strips bacon
  • 1 sweet onion, halved and thinly sliced
  • 2 cups broccoli florets
  • 5 eggs
  • 1 1/3 cups milk
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 cups crusty sourdough bread, cut in 1/4-inch cubes
  • 4 ounces Muenster or Swiss cheese, cut into 1/2-inch cubes

Directions

  1. In a large skillet, cook bacon until crisp. Transfer bacon to plate lined with paper towels to drain, reserving 2 tablespoons drippings in the skillet. Crumble bacon; set aside. Add onion to skillet; cover and cook over medium-low heat for 15 minutes, stirring occasionally. Uncover and cook over medium heat until caramelized, about 5 minutes. Meanwhile, cook broccoli in a small amount of lightly salted water for 3 minutes; drain.
  2. In a large bowl combine eggs, milk, basil, salt and pepper. Stir in bread cubes, broccoli, caramelized onion, cheese, and crumbled bacon. Transfer to a 2-quart baking dish. Cover and refrigerate for 2 to 24 hours.
  3. Preheat oven to 325 degrees F. Bake casserole, covered, for 20 minutes. Uncover and bake 20 to 30 minutes more or until a knife inserted near center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts

(Caramelized Onion Breakfast Casserole)

Servings Per Recipe 6, Niacin (mg) 2, Trans fatty acid (g) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 85, Fat, total (g) 18, Riboflavin (mg) 0, Thiamin (mg) 0, chol. (mg) 188, vit. C (mg) 24, sat. fat (g) 8, vit. A (IU) 1215, Monosaturated fat (g) 6, calcium (mg) 263, sugar (g) 7, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 302, fiber (g) 1, sodium (mg) 542, pro. (g) 17, Polyunsaturated fat (g) 2, iron (mg) 2, Potassium (mg) 359, carb. (g) 19

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