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caramelized onion breakfast casserole
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| ingredients | |
| 4 strips | bacon |
| 1 | sweet onion, halved and thinly sliced |
| 2 cups | broccoli florets |
| 5 | eggs |
| 1 1/3 cups | milk |
| 1/2 teaspoon | dried basil, crushed |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | ground black pepper |
| 4 cups | crusty sourdough bread, cut in 1/4-inch cubes |
| 4 ounces | Muenster or Swiss cheese, cut into 1/2-inch cubes |
directions
1.
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.
2.
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.
3.
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.
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