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CARAMELIZED ONION BREAKFAST CASSEROLE
What You Need
• 4 STRIPS BACON
• 1 ONION, HALVED AND THINLY SLICED
• 2 CUPS BROCCOLI FLORETS
• 5 EGGS
• 1 1/3 CUPS MILK
• ½ TSP DRIED BASIL, CRUSHED
• ¼ TSP SALT
• 1/8 TSP GROUND BLACK PEPPER
• 4 CUPS CRUSTY SOURDOUGH BREAD, CUT INTO ¼ INCH CUBES
• 4 OZ CHEESE, CUT INTO ½ INCH CUBES

IN A LARGE SKILLET, COOK BACON UNTIL CRISP. TRANSFER BACON TO PLATE LINED WITH PAPER TOWELS TO DRAIN, RESERVING 2 TBSP DRIPPINGS IN THE SKILLET. CRUMBLE BACON; SET ASIDE. ADD ONIONS 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. IN A LARGE BOWL COMBINE EGGS, MILK, BASIL, SALT & 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. PREHEAT OVEN TO 325. 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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