4 strips bacon
1 sweet onion, halved & thinly sliced
2 C broccoli florets
5 eggs
1½ C milk
½ tsp dried basil, crushed
4 C sourdough bread, 1" cubes
4 oz Muenster or Swiss cheese, ½" cubes
salt and pepper to taste
Directions:
In large skillet, cook bacon until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Add onions to skillet; cover and cook on medium-low heat 15 minutes, stirring occasionally. Meanwhile, in small saucepan, cook broccoli in lightly salted water about 3 minutes, until fork tender. Drain.
Uncover onions, increase heat to medium and cook until caramelized (about 5 minutes).
In a large bowl, whisk together eggs,milk, basil, salt and pepper. Stir in bread, broccoli, onion, cheese and bacon. Transfer to 2 quart baking dish; cover and chill 2-24 hours.
Preheat oven to 325°. Bake casserole, covered, 20 minutes. Uncover; bake an additional 20-30 minutes until knife inserted in center comes out clean. Let stand 10 minutes before serving.
I only had a small, sweet onion when I made this recipe, so (in case you notice in the picture) I added some scallions. Not exactly the same flavor as a sweet onion, but I knew I'd like it anyway.
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