Gruyere, Bacon and Caramelized Onion Egg Casserole

I love a good bacon, egg and cheese sandwich- I mean who doesn’t? While those three ingredients may be synonymous with the breakfast sandwich, I promise you’ll never think of them the same way after having this out of this world egg casserole! I made this for my family over the Thanksgiving holiday and received so many great reviews I couldn’t wait to share it with you! Besides being insanely delicious, this casserole also comes together the night before. So you can wake up, throw it in the oven and breakfast is served!

Okay I won’t delay you from fulfilling your breakfast dreams any longer, here’s the recipe… You NEED to make this!

xoxo, Jenna

Serves 8

Spray a 9 x 13 baking dish with cooking spray.

Cut challah bread into cubes and arrange in bottom of sprayed dish.

Heat 1 and a half tablespoons of olive oil in a skillet to caramelize the onions. Add onions, teaspoon of salt and 1/2 teaspoon sugar to skillet and saute to caramelize.

In a separate skillet, use the remaining olive oil to cook the bacon. Cook bacon slightly less than fully cooked- it will crisp up when baking.

In a mixing bowl, whisk together the eggs, milk, dry mustard and nutmeg. Add salt and pepper to taste if you would like.

Cut or rip the bacon into bite sized pieces. Sprinkle over the cubed bread.

Next, place the caramelized onions on top of the bacon.

For the next layer place almost all of the grated cheese on top of the onion and bacon. You’ll want to save a bit to sprinkle on top right before baking.

Pour egg mixture on top. With your palm or back of a spoon, push down on the bread so that it is covered in the egg mixture.

Cover and place in refrigerator overnight.

In the morning, pre-heat oven to 350 degrees. Sprinkle remaining cheese on top.

Bake uncovered for 40-50 minutes, or until browning on edges.

Remove from oven and allow to cool for just a few minutes before cutting into squares and devouring!