Egg and Bacon Breakfast Casserole

By norsegal8

Ingredients

• 1 lb. bacon, coarsely chopped
• 2 tablespoons butter, softened
• 6 1-inch thick slices of French bread
• 1 cup shredded Cojack cheese
• 6 eggs, lightly beaten
• 1 1/2 cups whipping cream
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 6

Preparation

Step 1

In a large skillet, cook the bacon over medium-low heat until crisp; drain on paper towels.

Butter the bread on one side. Cut it into 1-inch cubes. Place half the bread in a greased 8 x 8 x 2-inch baking dish. Top with half the bacon, then the rest of the bread, then the rest of the bacon. Top with the cheese.

In a medium bowl, whisk together the eggs, mustard, cream, salt and pepper. Pour over the bread cubes in the dish. Cover and chill in the refrigerator for 2 to 24 hours.

Preheat the oven to 325 degrees.

Bake, uncovered, for 50 to 55 minuted, or until the center is set (170 degrees). Let stand for 10 minutes.