This brunch bake might have caught your eye with the three-cheese part, but there's more to love—including make-ahead convenience. And bacon.
What You Need
Original recipe yields 12 servings
5 cups French bread cubes (1 inch)
1 onion, chopped
8 slices cooked OSCAR MAYER Bacon, crumbled
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
5 egg s
1-1/2 cups milk
1-1/2 tsp. GREY POUPON Dijon Mustard
1 tsp. LEA & PERRINS Worcestershire Sauce
1/2 tsp. black pepper
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Let's Make It
Heat oven to 350°F.
Spread half the bread cubes onto bottom of 13x9-inch baking dish. Top with half each of the onions, bacon, cheddar and mozzarella; cover with cottage cheese. Repeat layers of bread, onions, bacon, cheddar and mozzarella; set aside.
Beat remaining ingredients with whisk until blended; pour over ingredients in baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 min.
Bake 50 min. to 1 hour or until center is set and top is golden brown.
Assemble casserole as directed. Refrigerate up to 12 hours. When ready to serve, bake as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.