Polenta breakfast casserole

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Step 1

Preheat oven to 325°; spray 13 x 9-inch glass or ceramic baking dish with cooking spray. In large saucepot, cook bacon over medium-high heat 5 minutes or until bacon is crisp, stirring frequently. Discard most bacon fat.

Step 2

In same saucepot, heat broth, milk, butter, thyme, salt and pepper to a boil over medium-high heat; gradually whisk in cornmeal until incorporated. Reduce heat to medium-low; cook 4 minutes, whisking occasionally. Remove from heat; stir in cheese, onions and roasted red peppers.

Step 3

Spread polenta mixture in prepared dish; with back of large spoon, make 8 evenly spaced wells in polenta mixture and bake 15 minutes.

Step 4

Remove baking dish from oven. Carefully crack eggs, 1 at a time, into small cup; slowly slide eggs into wells. Cover with aluminum foil; bake 25 minutes or to desired doneness. Let stand 5 minutes; cut into squares.

Nutrition Info

Approximate nutritional values per serving (1 square): 403 Calories, 20g Fat (8g Saturated), 227mg Cholesterol, 893mg Sodium, 35g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 22g Protein

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Ingredients

SE Grocers vegetable oil cooking spray slices smoked bacon (about ½ pound), cut crosswise into ½-inch pieces3½ SE Grocers reduced sodium chicken brothSE Grocers whole milkSE Grocers unsalted butter2½ SE Grocers salt1/2ground SE Grocers black pepper1¾yellow cornmeal package (8 ounces) SE Grocers fancy shredded reduced fat sharp Cheddar cheese (2 cups)green onions, thinly slicedroasted red peppers, chopped (1½ cups)SE Grocers Naturally Better organic cage free large brown eggs

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Polenta breakfast casserole

Prep Time

Cooking Time

Servings

Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients