featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, November 27, 2012


Who says you have to eat breakfast in the morning? Try a breakfast casserole for a hearty dinner.

Dinner Breakfast Casserole

6 strips bacon
1 Vidalia onion
2 cups frozen chopped broccoli, thawed
5 eggs
1-1/3 cups milk
1/4 teaspoon salt
1/4 teaspoon paprika
4 cups day-old French bread, cut in 1” cubes
4 oz. shredded cheddar
cooking spray

Cook the bacon until crisp. Crumble when cool enough to handle. Stet aside.

Chop onion. Cook in 2 tablespoons bacon fat until caramelized.

Spray a 2 qt. baking dish with cooking spray.

In a large bowl combine eggs, milk, salt, and paprika. Stir in bread cubes, bacon, onion, broccoli, and cheese. Pour into baking dish. Refrigerate for at least 2 hrs. and up to 24 hrs.

Preheat oven to 325 degrees. Bake covered for 20 minutes. Remove cover and bake an additional 20-30 minutes or until knife inserted in center comes out clean. Allow to stand for 10 minutes before serving.

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