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Simply Sinful Breakfast Bake

This hearty brunch bake is an easy way to prepare breakfast for a crowd. Just assemble the two casseroles the night before and pop them in the oven in the morning. Feel free to try whatever meat and vegetables you’d use in your favorite omelet. You can also vary the flavor by seasoning the sauce with Italian, Mexican or Indian spices. For a healthier version, use low-fat dairy products, egg substi

12 ServingsPrep: 30 min. + chilling Bake: 30 min. + cooling

Ingredients

1 loaf (1 pound) day-old white bread
2 packages (1 pound each) sliced bacon, diced
2 cups sliced zucchini
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
10 eggs
3 cups milk
1-1/2 cups half-and-half cream
2 teaspoons ground mustard
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
Dash each salt and pepper

Directions

Remove crusts from bread and cut into 1-in. cubes; divide between two
greased 13-in. x 9-in. baking dishes. In a large skillet, cook bacon
over medium heat until crisp. Remove to paper towels to drain. Layer
casseroles with zucchini, mushrooms, bacon and cheeses.
In a large bowl, whisk the eggs, milk, cream, mustard, Worcestershire
sauce, onion powder, salt and pepper. Pour over top. Cover and
refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 350° for 30-40 minutes or until a knife inserted

2 of 2

Simply Sinful Breakfast Bake (continued)

Directions (continued)

near the center comes out clean. Let stand for 5 minutes before
serving. Yield: 2 casseroles (8 servings each).

Nutrition Facts: 1 piece equals 467 calories, 28 g fat (13 g saturated fat), 237 mg cholesterol, 860 mg sodium, 28 g carbohydrate, 1 g fiber, 25 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.