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Bacon and Egg Casserole Recipe

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This recipe for Bacon and Egg Casserole is from Rie's Favorite Recipes, 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 (12 white bread slices may be substituted)
2 cups (8 ozs.) finely shredded Mexican four-cheese blend
1/2 lb. bacon, cooked and crumbled
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 fresh tomatoes
Directions:
Directions:
Arrange bread crumbs in a lightly greased 13x9 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 cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30 minutes at room temperature before baking.
Bake at 350º for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes, if desired.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Great for Sunday or special brunch

 

 

 

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