This one-dish brunch casserole is ideal for a crowd. Add a fruit salad and you can sit back and enjoy your company at any spring gathering.

Cheesy Bacon & Egg Brunch Casserole

12 servings

8 slices thick-cut bacon

1 medium sweet yellow onion, chopped (1 cup)

1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)

2 cups (8 ounces) shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 cup low-fat cottage cheese

5 large eggs

1 1/2 cups 2 percent milk

1/2 teaspoon ground mustard

1/2 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1. Preheat oven to 350F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

2. Spread 1/2 of the bread cubes in 13×9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

4. Bake 40 to 50 minutes or until center is set and top is golden brown.

Make ahead: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.

Recipe adapted from McCormick & Co.