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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Egg-n-Bacon Breakfast Casserole Recipe

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This recipe for Egg-n-Bacon Breakfast Casserole is from The Bever Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pound bacon (coarsely chopped)
1 pound bulk sausage
6 (1 inch thick) slices French bread
2 tbsp butter
1 cup shredded Co-Jack or American cheese
6 eggs, lightly beaten
1 1/2 cups milk
3/4 to 1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper

1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard drippings. Cook sausage over medium heat until brown. Drain off fat.
2. Meanwhile, grease a 2 quart oval or square baking dish; set aside. Spread one side of bread slices with butter. Cut bread into 1 inch cubes. Place half of the bread cubes in the prepared baking dish. Sprinkle with half of bacon and sausage. Top with the remaining bread cubes and the remaining bacon and sausage; sprinkle with cheese (dish will be full).
3. In a medium bowl, whisk together eggs, milk, dry mustard, salt and pepper. Gradually pour egg mixture over layers in dish. Cover and chill for 2 to 24 hours.
4. Bake, uncovered, in a preheated 325 degree oven for 50 to 55 minutes or until center is not soft. Let stand for 10 minutes before serving.




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