Breakfast Casserole: Caramelized Onion
Source: Better Homes & Gardens Magazine
Can make the night before
Ingredients
- 8 strips of bacon (center cut)
- 1 small sweet Vidalia onion, diced small
- 2 c. broccoli florets
- 4 oz. Muenster (or Swiss) cheese, cut into 1/2-inch cubes
- 1-1/2 c. milk
- 6 eggs
- 1/2 t. dried basil, crushed
- 1/4 t. salt
- 1/8 t. ground black pepper
- 4 c. crusty sour dough bread, cut in 1/4 -inch cubes (approx. 8 slices)
Instructions
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 along with reserved bacon drippings; 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 onions, cheese, and crumbled bacon.
Transfer to a 9 x 13” baking pan or 2-quart baking.
Cover and refrigerate for 2-24 hours.
When ready to bake, preheat oven to 325 degrees. If using a glass dish, let it sit at room temp for 20 minutes or put directly into oven, turn it on and add 5-10 minutes additional baking time for the first round.
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.