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Bacon and Egg Casserole Recipe

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This recipe for Bacon and Egg Casserole, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Towers
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) Hawaiian bread loaf, cut into 3/4-in. cubes
2 c. (8 oz.) finely shredded Mexican four-cheese blend
1/2 lb. bacon, cooked and crumbled (8 slices)
8 lg. eggs
2 1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried mustard
1/2 tsp. Worcestershire sauce
Salsa

Directions:
Directions:
Arrange bread cubes in a lightly greased 9x13 in. baking dish. Sprinkle with shredded cheese and crumbled bacon.

Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill eight hours. Let stand 30 minutes before baking.

Bake at 350 for 35 minutes or until set and golden.
Serve with salsa.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
Hawaiian bread may be found in the deli section of supermarket. Ten to twelve white bread slices, cubed, may be substituted for Hawaiian bread.

 

 

 

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