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Overnight Bacon Casserole



Servings: 6
Prep Time: 15
Cook Time: 45
Prep Method: Bake


1   pound sliced Cloverdale bacon
8   slices whole wheat bread
6   eggs
1 1/2   cups milk
1   cup (4 oz.) shredded Cheddar cheese
1/2   teaspoon dry mustard
 


Cut strips of bacon crosswise into 1/2-inch pieces. Cook in skillet over medium heat until crisp; remove and place on paper towel.

Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside.

Beat eggs until foamy; stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish.

Cover tightly and refrigerate overnight.

Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F for 45 minutes or
until knife inserted midway between center and outer edge comes out clean.

(add veggies like asparagus or green pepper for added flavor!)