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Sweet Ali’s Focaccia and Cream Cheese Breakfast Casserole

Posted on June 2, 2015
Sweet Ali’s Focaccia and Cream Cheese Breakfast Casserole

Skill Level: Easy

Time: 20 minutes prep time, 1 hour cooking time

Servings: approximately 15 servings

(Recipe modified from The Pioneer Woman Cooks: A Year of Holidays, New Year’s Day Brunch Bagel and Cream Cheese Baked French Toast.)

6 Sweet Ali’s focaccia rolls (If frozen, defrost in the microwave for about 20 seconds per roll)

butter, for greasing the casserole dish

1 8-ounce package cream cheese

2 cups grated cheddar cheese

8 eggs

2 cups whole milk

½ cup heavy cream

2 tablespoons chopped chives, plus more for serving

½ teaspoon red pepper

½ teaspoon salt

Cut or tear the focaccia into bite-sized chunks and place them in a large buttered casserole dish. Cut the cream cheese into chunks and drop over the top of the focaccia. Sprinkle with grated cheddar cheese.

Combine the eggs, milk, cream, chives, red pepper and salt in a bowl. Whisk until the mixture is well combined. Pour it all over the top of the casserole. Cover the dish with foil and refrigerate for several hours or overnight.

Preheat the oven to 350 degrees and bake the casserole covered for 45 minutes. Remove foil and continue baking for 15 to 20 minutes or until the top is golden brown. Cool 15 minutes. Sprinkle chives over casserole before serving.

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