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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fresh Mushroom, Bacon and Egg Puff Recipe

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This recipe for Fresh Mushroom, Bacon and Egg Puff is from The Sneed Family Cookbook Project, 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:  
4 c. day old white or French bread, cubed
2 c. shredded cheddar cheese
10 eggs, lightly beaten
4 c. milk
1 tsp. dry mustard
1 tsp.salt
¼ tsp onion powder
dash freshly ground pepper
10 slices of cooked bacon, crumbled
½ c fresh mushrooms sliced
½ c tomatoes, chopped (Roma tomatoes recommended)
Directions:
Directions:
Generously butter 9x13 inch baking dish.
Arrange bread cubes in dish and sprinkle with cheese.
Beat together next 6 ingredients in large bowl and pour evenly over cheese and bread.
Sprinkle with bacon, mushrooms, and tomato. Cover and chill overnight.

Preheat oven to 325º. Bake casserole, uncovered, until set, about 1 hour. Tent with foil if top begins to get overly brown.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Must be made one day of ahead of serving.

 

 

 

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