Bacon & Egg Breakfast Casserole
Make this breakfast bacon and egg casserole ahead of time and pop in the oven about an hour before you are ready to eat. Let it sit 5 - 10 minutes before cutting to make sure it is set.
- 10 slices bread
- 1/2 pound cheddar cheese, grated
- 1/2 pound monterey jack cheese, grated
- 1 pound bacon, cooked, drained and crumbled
- 6 eggs
- 3 cups milk
- 1/2 teaspoon salt
Cooking time 45mins
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
Cut crust off the bread and cut bread into cubes. Place bread cubes on bottom of baking dish.
Cover bread with cheese and then bacon.
Beat eggs, milk, and salt together and pour over all.
Set in refrigerator overnight or you can freeze before baking and thaw it later.
Bake at 350 for 45 to 50 minutes.