Bacon Brunch Casserole
A Slice of Brunch Casserole
When we have friends over for a midday meal on the weekend, we find that this hearty dish appeals to kids as well as adults. This recipe was inspired by a Smoked Salmon Breakfast Casserole recipe I saw in Bon Appetit years ago. Serves 8.
- 1 bunch chard, rinsed (but not dried) and chopped
Heat a non-stick frying pan over medium heat, and add a touch of oil or non-stick spray if you like. Add the chard and cook until it has wilted. Let the chard cool enough until you can handle it, then squeeze out any excess moisture.
- 1 bunch green onions, chopped
- 1 – 8 ounce package sliced bacon, cooked to your desired level of crispness
- 2 cups grated provolone cheese (appoximately 8 ounces)
- 8 ounces Neufchatel cheese, chilled, cut into 1/2 inch pieces
Butter a 13 x 9 x 2-inch backing dish. Arrange the cooked chard and green onions evenly over the bottom of the dish. Top with the bacon, provolone cheese, and cream cheese pieces.
- 8 large eggs
- 2 cups whole milk
- 1 cup baking mix
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat oven to 375° F. Put the eggs, milk, baking mix, salt, and pepper in a blender and mix until smooth. Pour batter over casserole and bake until just set in center, about 30 minutes. Let cool slightly to allow the cheese to set before slicing and serving.
Wine Pairing
Who doesn’t love sparkling wine with brunch? The acid and the effervescence help cut through the creaminess of all the cheeses and the egg mixture. Besides, serving bubbles makes brunch festive, and lets our friends know we think they’re special. We enjoyed Gruet Blanc de Noirs last time we served this casserole.
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