Caramelized Onion Breakfast Casserole
- Makes: 6 servings
- Prep 30 mins
- Chill 2 hrs
- Bake 40 mins
- Stand 10 mins
sweet onion, halved and thinly sliced
dried basil, crushed
ground black pepper
crusty sourdough bread, cut in 1/4-inch cubes
Muenster or Swiss cheese, cut into 1/2-inch cubes
- 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.
- 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 chill for 2 hours.
- 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.
Make Ahead Tip
- Make-Ahead Tip Prepare as directed. Cover and refrigerate up to 24 hours. To serve, 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.
(Caramelized Onion Breakfast Casserole)Servings Per Recipe 6, sat. fat (g) 8, Monounsaturated fat (g) 6, Folate (µg) 85, Fat, total (g) 18, chol. (mg) 188, pro. (g) 17, carb. (g) 19, cal. (kcal) 302, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 1215, vit. C (mg) 24, sugar (g) 7, sodium (mg) 542, iron (mg) 2, Potassium (mg) 359, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 1, fiber (g) 1, calcium (mg) 263, Niacin (mg) 2, Trans fatty acid (g) 0, Pyridoxine (Vit. B6) (mg) 0