Bacon and Cheddar Breakfast Casserole

It may be Wednesday but it’s not too early to start planning next weekends breakfast.  Weekends are about slowing down and reconnecting with family and friends. There is nothing better than a leisurely breakfast around the kitchen table.  The smell of hot coffee brewing and chatting with those you love.

I first made these casseroles for my family on Christmas morning a few years back. Last year I made it for our staff Christmas breakfast. Our unseasonable cool summer has me thinking about fall already and cold Saturday mornings.

This egg dish is like an omelet in a cup.  You can take this recipe and customize it to what your family wants.  Substitute sausage or turkey bacon.  Add a few vegetables, combine your favorite cheeses.  If you are making it for a big crowd, double the recipe and place in a 13×9 baking dish.

If you are looking for other inspiration Eating Well has a lighter version with turkey sausage and Epicurious.com has a fancier version with sun dried tomatoes and mozzarella.

The great part is you can prep and assemble the day before.  You wake up turn on the oven and pop them in.  Sit down and drink a cup of coffee or tea while waiting or them to bake.

Individual Bacon and Cheddar Breakfast Casseroles

Serves 6
4 ounces French bread
2 cups shredded cheddar cheese
4 slices crisp bacon
2 cups whole milk
4 eggs, lightly beaten
3 tablespoons parmesan cheese
1 teaspoon mustard
½ teaspoon salt
¼ teaspoon fresh ground pepper
1/8 teaspoon onion powder
Pinch of cayenne pepper

Toss the bread, cheese and bacon in a bowl.  Divide into 6 10-ounce ramekins or a 2-quart casserole dish.

Mix remaining ingredients and pour over the bread mixture.  Cover and refrigerate for 8-24 hours.

Preheat oven to 350.  Bake for 25-30 minutes for individual ramekins or 40 minutes for the casserole.

Substitutes:    Mix 1 cup Monterey jack with 1 cup cheddar cheese.  Add ½ chopped jalapeno.  Serve with salsa.