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Home » Recipes » Don’t Forget the Bacon Breakfast Casserole

Don’t Forget the Bacon Breakfast Casserole

By: Liz  /  Published: September 6, 2013  /  Updated: October 25, 2019  /   Leave a comment

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September is National Breakfast Month; didja know it? You’re welcome.

In honor of September and breakfast and brunch and most especially bacon, I decided to make a breakfast casserole for the very first time. [DUN-DUN-DUUUUN!!]

Oh the drama, too much.

Let’s just get to the eats, shall we?

Bacon Sourdough Breakfast Casserole recipe

If it weren’t for the bacon, I might never have tried to make this because I’m not a fan of “egg-y dishes” like quiche. Blech. But it occurred to me several months ago that it’s the yolk taste that makes me mad, so I started using an egg substitute and guess what? I like eggs again.

So naturally, I used them in this recipe and the bonus…they skinny things up a bit!

It’s an easy recipe to make, I swear. Sour dough bread cubes, chopped roasted red peppers and cheese go in first. Don’t forget the bacon!

peppers_cheese_sourdough_bread

Then you pour the cottage cheese, egg substitute, milk and spice mixture (and more bacon!) over the top and let it soak for several hours or overnight in the fridge.

Plan ahead and have patience!

breakfast casserole ready for oven

Once it’s ready for baking, about 45 minutes will do the trick. Let it sit for a bit once you remove it from the oven to give it a chance to settle.

Sourdough bread breakfast casserole with bacon

But then…..dig in! It’s a breakfast casserole you’ll want to make over and over again. Enjoy!

Bacon Breakfast Casserole recipe

 

breakfast casserole on plate

Don't Forget the Bacon Breakfast Casserole

Liz - Eat Move Make
A comforting classic baked egg casserole loaded with savory rich flavors and lots of bacon. 
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast or Brunch
Cuisine American
Servings 8
Calories 202.86 kcal

Ingredients
  

  • 3 cups sourdough bread cubes
  • 2 cups 8 oz Kraft Mexican Style Finely Shredded Cheddar Jack cheese
  • 1 jar 12 oz roasted red peppers, rinsed and chopped
  • 1 pkg 2.5 oz Oscar Mayer fully cooked bacon, heated and chopped into pieces
  • 1 cup cottage cheese
  • 12 ounces egg substitute
  • 1 cup fat-free milk
  • 1 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 cup chopped fresh cilantro
  • 1/4 tsp ground black pepper

Instructions
 

  • Spray an 11 x 9-inch baking pan with nonstick cooking spray. Place sour dough bread cubes into pan, and then an even layer of the roasted red peppers. Sprinkle the cheese over the peppers, and then half of the chopped bacon.
  • In a food processor, process the cottage cheese until smooth. Briefly blend in the egg substitute, followed by the milk, chili powder and cumin. Pour over ingredients in baking pan. Sprinkle with remaining bacon, cilantro and black pepper. Cover and refrigerate 4-5 hours or overnight.
  • Preheat oven to 375 degrees. Bake, uncovered, 40-45 minutes and top is golden brown.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 202.86kcalCarbohydrates: 9.85gProtein: 16.58gFat: 10.8gSaturated Fat: 6.51gCholesterol: 34.83mgSodium: 427.59mgPotassium: 211.65mgFiber: 0.34gSugar: 3.55gVitamin A: 585.84IUVitamin C: 0.35mgCalcium: 298.5mgIron: 1.5mg
Keyword bacon, breakfast casserole, egg casserole
Tried this recipe?Let us know how it was!

 

What’s in your favorite breakfast or brunch casserole?

This is my own recipe created as part of my Kraft ambassadorship and I hope you’ll love it! Visit Kraft Recipes if you need more brunch ideas or even a delicious punch to serve with it.

Related topics
Recipesbacon breakfast brunch casserole

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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