Cheddar Bacon Wake Up Casserole
Got guests to impress this holiday season? This yummy make-ahead breakfast casserole will certainly do the trick.
4 oz. dry french bread, cut into 3/4-inch cubes (4 cups)
In a large bowl toss together the bread cubes, cheddar cheese, and cooked bacon or ham. Divide among six 10-ounce individual casseroles or place all of the mixture in one 2-quart rectangular baking dish. In a medium bowl whisk together milk, eggs, parsley, mustard, pepper, and onion powder. Pour over the bread mixture in the casseroles or dish. Cover and refrigerate at least 8 hours or up to 24 hours. Bake, uncovered, in a 350° oven for 25 to 30 minutes for individual baking casseroles (about 40 minutes for 2-quart dish) or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving. Makes 6 servings.
Per serving: 374 cal., 26 g fat (12 g sat. fat), 194 mg chol., 595 mg sodium, 15 g carbo., 1 g fiber, 20 g pro.
Greek Variation: Omit bacon or ham and substitute 6 ounces feta cheese and 1/4 cup shredded Parmesan cheese for the cheddar cheese. Stir 1 cup drained and chopped canned or marinated artichoke hearts, 1/4 cup chopped green onions, and 2 tablespoons chopped kalamata olives (optional) into the bread mixture before putting into casseroles or baking dish. Continue as above.
Mushroom-Sweet Pepper Variation: Cook 2 cups sliced fresh mushrooms and 1/4 cup chopped onion in 1 tablespoon hot olive oil over medium heat for 5 minutes or until onion is tender, stirring occasionally. Stir mushroom mixture and 1/4 cup chopped roasted red sweet pepper into bread mixture before putting into casseroles or baking dish. Continue as above.
Sausage and Provolone Variation: Substitute 1 1/2 cups shredded Provolone or Italian cheese blend for the cheddar and 1 1/2 cups chopped fully cooked turkey Italian sausage links for the bacon. Substitute basil for the parsley.
JUST ADD FRUIT