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Bacon & Egg Casserole Recipe

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This recipe for Bacon & Egg Casserole is from Auntie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz) Hawaiian bread loaf, cut into 3/4 inch cubes
2 cups (8 oz) finely shredded Mexican four cheese blend
1/2 lb bacon, cooked and crumbled ( 8 slices)
8 large eggs
2 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper
1 tsp dried mustard
1/2 tsp Worcestershire sauce
Salsa or clicked fresh tomatoes

Directions:
Directions:
Assemble this hearty dish the night before, and bake the next morning.

Bake at 350º for 35 minutes

Arrange bread cubes in a lightly greased 13 x 9 inch 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 at least 8 hrs. Let stand 30 minutes before baking.

Bake for 35 minutes or until set and golden. Serve with salsa or sliced tomatoes.

Personal Notes:
Personal Notes:
Note: Hawaiian bread may be found in the deli section of supermarket. 10 to 12 white bread slices, cubed, may be substituted for Hawaiian bread.

 

 

 

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