Bacon Cheese Breakfast Casserole
- Preparing Time: 15 minutes
- Total Time: 9 hours
- Served Person: 8
- salt and pepper
- 1 large onion chopped
- 1 1/2 cups milk
- 12 eggs
- 8 ounces bacon cut into small pieces
- 3/4 cup irish cheddar grated (or other good strong cheddar)
- 3/4 cup asiago or fiscalini gold grated
- 1/2 cup imported parmesan grated
- 1 package (9-ounce) frozen chopped spinach thawed and drained of liquid (squeeze dry, optional)
- 1 package kings hawaiian rolls (12 rolls) cut into cubes
- Carbohydrate 12.789875001891 g
- Cholesterol 16.2500000075236 mg
- Fat 4.5287500024456 g
- Fiber 0.318750008940697 g
- Protein 9.66037500285052 g
- Saturated Fat 2.71912500144073 g
- Serving Size 1 1 Serving (281g)
- Sodium 297.347571694427 mg
- Sugar 12.4711249929504 g
- Trans Fat 0.346087500218228 g
- Calories 130 calories
In a large skillet cook bacon until crispy and brown. Set bacon aside on paper towels to drain. In the same pan with a little of the bacon grease left, saute the chopped onion until well softened and beginning to caramelize. In a large bowl mix together the eggs, milk and 1/2 t salt and pepper each with a whisk. Add cheese and spinach and mix. Add bread cubes and toss until well coated and all ingredients are distributed. Spray baking dish with non-stick spray. Pour out into large flat casserole or baking dish 9x15-inch (3 quart at least). Cover with foil and refrigerate overnight. Preheat oven to 350°F. Bake the casserole, uncovered, until set and lightly browned on top about 30 to 40 minutes. Remove from oven and cut into squares. Notes: You can substitute any good strong aged cheddar. You can also use sourdough bread or any other bread if you can't find the Kings Hawaiian rolls.
