CHEF JEFF — ONE BYTE AT A TIME: Cheesy Bacon and Egg Casserole

This entree from McCormick is ideal for a crowd.

Cheesy Bacon and Egg Casserole

8 slices bacon

1 medium onion, chopped

1 8-ounce loaf Italian bread, cut into 1-inch cubes

2 cups shredded Cheddar

1 cup shredded mozzarella

1 cup cottage cheese

5 eggs

1½ cups milk

½ teaspoon ground mustard

½ teaspoon ground nutmeg

¼ teaspoon ground pepper

Preheat oven to 350 degrees Cook bacon crispy in skillet. Reserve 2 tablespoons of drippings. Put bacon on paper towels; crumble, set aside. Add onion to skillet; cook until soft. Spread ½ of bread in 13-by-9-inch baking dish. Layer with ½ each of onion, bacon, Cheddar, mozzarella. Spread on cottage cheese. Top with remaining bread, onion, bacon, Cheddar, mozzarella. Beat eggs in bowl until foamy. Add milk, mustard, nutmeg, pepper; beat until blended. Pour on top. Press bread cubes lightly into egg mixture until covered. Let stand 10 minutes. Bake 40 minutes or until center is set, top golden.

Yield: Serves 12.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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