Recipe from Kellogg's
Whisk together this hearty egg, cheese, and Canadian bacon dish the night before and chill. Bake it in the morning with a crunchy Kellogg's® Crispix® cereal topper.
Prep Time: 25 mins
Total Time: 9 hrs
see savings3 cupscubed dry French bread (3 ounces)
see savings2 cupsKellogg's® Crispix® cereal, divided
see savings1 1/2 cupsshredded provolone or cheddar cheese, divided (6 ounces)
see savings1 cupdiced Canadian-style bacon or smoked turkey sausage links, sliced
see savings2 cupsmilk
see savings4eggs, lightly beaten
see savings2 tablespoonschopped bottled roasted red sweet pepper
see savings2 tablespoonssnipped fresh basil
see savings1 teaspoonDijon-style mustard
see savings1 tablespoonbutter, melted
In a medium bowl, whisk milk, eggs, roasted red pepper, basil, and mustard. Pour over bread mixture in casseroles or baking dish. Cover; refrigerate at least 8 hours or up to 24 hours.
Toss remaining 1 cup cereal with melted butter, crushing slightly; sprinkle cereal mixture and remaining cheese atop egg mixture. Bake at 350 degrees F, uncovered, 25 to 30 minutes for individual casseroles (40 minutes for 2-quart baking dish) or until evenly puffed and a knife inserted near center comes out clean. Let stand for 5 minutes before serving.
Per Serving: cal. (kcal) 340, Fat, total (g) 17, chol. (mg) 205, sat. fat (g) 9, carb. (g) 23, sugar (g) 7, pro. (g) 23, vit. A (IU) 972, vit. C (mg) 4, sodium (mg) 1020, calcium (mg) 404, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet