This is from the Better Homes & Gardens, Sept 2012 issue. I’m trying to go through piled-up magazines, save what I want to try someday, and recycle them so we don’t have piles of them laying around. This looks delicious and I would love to try this for a holiday breakfast or something since you can make it 24 hrs ahead of time. Caramelized onions will keep in your fridge for 4 days or freezer for 3 months so I plan to make a big batch and store it for recipes like this one and french onion soup this fall.
4 strips bacon
1 sweet onion, halved & thinly sliced
2 c. broccoli florets
1-1/3 c. milk
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
4 c. crusty sourdough bread, cut into 1-inch cubes
4 oz. Muenster or Swiss cheese, cut into 1/2-inch cubes
- In large skillet, cook bacon until crisp; remove bacon, reserving 2 Tbsp drippings in the skillet. Crumble bacon and set aside.
- Add onion to skillet, cover & cook over medium-low heat for 15 mins, stirring occasionally. Uncover & cook over medium-high heat until caramelized, about 5 minutes.
- Meanwhile, in a small saucepan, cook broccoli for 3 minutes in enough lightly salted water to cover, drain.
- In large bowl, combine eggs, milk, basil, salt & pepper. Stir in bread, broccoli, cooked onion, cheese & bacon. Transfer to a 2-qt square baking dish. Cover & chill 2-24 hrs.
- Preheat oven to 325°. Bake casserole, covered, for 20 minutes. Uncover and bake 20-30 mins more or until a knife inserted near center comes out clean. Let stand 10 mins before serving.