8 servings (serving size: 1/8 of casserole)

This colorful breakfast casserole is a great dish to serve at a brunch because you can make it a day ahead. If you have some left over, reheat it in the microwave for a quick breakfast.

How to Make It

Step 1

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble, and set aside. Add onion to drippings in pan; sauté 4 minutes. Add garlic, and sauté 1 minute. Remove from heat.

Step 2

Combine milk and next 6 ingredients in a large bowl; stir well with a whisk. Add bread cubes to milk mixture, tossing to coat bread cubes.

Step 3

Arrange half of bread cubes in bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 2/3 cup cheese and half of onion mixture. Add remaining bread cubes, 2/3 cup cheese, and remaining onion mixture. Top with tomato slices and crumbled bacon. Cover and chill at least 8 hours.

Step 4

Preheat oven to 325°.

Step 5

Bake, uncovered, at 325° for 55 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts. Let stand 5 minutes before serving.

Step 6

carbo rating: 35

The Complete Step-by-Step Low Carb Cookbook

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