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A Bacon Breakfast Twist

September 19, 2013

September is National Breakfast Month; didja know it? You’re welcome. In honor of September and breakfast and brunch and most especially bacon, I decided to make a breakfast casserole for the very first time. [DUN-DUN-DUUUUN!!]

Oh the drama, too much.

Let’s just get to the eats, shall we?

If it weren’t for the bacon, I might never have tried to make this because I’m not a fan of “egg-y dishes" like quiche. Blech. But it occurred to me several months ago that it’s the yolk taste that i dislike, so I started using an egg substitute and guess what? I like eggs again. So naturally, I used them in this recipe!

It’s an easy recipe to make, I swear. Sour dough bread cubes, chopped roasted red peppers and cheese go in first. Don’t forget the bacon!

Then you pour the cottage cheese, egg substitute, milk and spice mixture (and more bacon) over the top and let it soak for several hours or overnight in the fridge. Plan ahead and have patience!

Once it’s ready for baking, about 45 minutes will do the trick. Let it sit for a bit once you remove it from the oven to give it a chance to settle.

But then…..dig in! It’s a breakfast casserole you’ll want to make over and over again. Enjoy!

Don’t Forget the Bacon Breakfast Casserole
Prep Time: 15 minutes • Cook Time: 40 minutes • Serves: 8

Ingredients
3 cups sourdough bread cubes
2 cups (8 oz.) KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese (w/o spices)
1 jar (12 oz.) roasted red peppers, rinsed and chopped
1 pkg. (2.5 oz.) OSCAR MAYER Bacon, fully cooked, heated and chopped into pieces
1 cup BREAKSTONE’s cottage cheese
12 oz. egg substitute
1 cup fat-free milk
1 tsp. chili powder
¼ tsp. cumin
¼ cup chopped fresh cilantro
¼ tsp. ground black pepper

Directions

SPRAY an 11 x 9-inch baking pan with nonstick cooking spray. Place sour dough bread cubes into pan, and then an even layer of the roasted red peppers. Sprinkle the cheese over the peppers, and then half of the chopped bacon.

PROCESS the cottage cheese until smooth in a food processor. Briefly blend in the egg substitute, followed by the milk, chili powder and cumin. Pour over ingredients in baking pan. Sprinkle with remaining bacon, cilantro and black pepper. Cover and refrigerate 4-5 hours or overnight.

PREHEAT oven to 375 degrees. Bake, uncovered, 40-45 minutes and top is golden brown.

This is my own recipe and I hope you’ll love it! Visit Kraft Recipes if you need more brunch ideas or even a delicious punch to serve with it.

For more recipes and ideas, visit my blog at www.anutinanutshell.com.

A Bacon Breakfast Twist
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