Caramelized Onion Breakfast Casserole
sweet onion, halved and thinly sliced
cups broccoli florets
teaspoon ground black pepper
cups crusty sourdough bread, cut in 1/4-inch cubes
ounces 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 refrigerate for 2 to 24 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.
Nutrition Facts(Caramelized Onion Breakfast Casserole)
- Per serving:
- 302 kcal cal.,
- 18 g fat
- (8 g sat. fat,
- 2 g polyunsaturated fat,
- 6 g monounsatured fat),
- 188 mg chol.,
- 542 mg sodium,
- 19 g carb.,
- 1 g fiber,
- 7 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet