OVERNIGHT BACON CASSEROLE

OVERNIGHT BACON CASSEROLE
OVERNIGHT BACON CASSEROLE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    POUND BACON

  • 8

    SLICES WHOLE WHEAT BREAD

  • 6

    EGGS

  • 1 1/2

    CUPS MILK

  • 1

    CUP CHEDDAR CHEESE, SHREDDED (4 OUNCES)

  • 1/2

    t. DRY MUSTARD

Directions

CUT STRIPES OF BACON INTO 1/2 INCH PIECES. COOK BACON IN SKILLET OVER MEDIUM HEAT UNTIL CRISP; BLOT WITH PAPER TOWELS. DISCARD ACCUMULATED BACON FAT. REMOVE CRUSTS FROM BREAD AND RESERVE FOR ANOTHER USE. CUT PREAD SLICES INTO CUBES, SET ASIDE. IN A LARGE BOWL, BEAT EGGS, STIR IN MILK, CHEESE AND MUSTARD. GENTLY STIR IN BACON AND BREAD CUBES INTO EGG MIXTURE;SPOON INTO A BUTTERED 8-INCH SQUARE BAKING DISH. COVER TIGHTLY AND REFRIGERATE OVER NIGHT. REMOVE FROM REFRIDGERATOR AND LET STAND AT ROOM TEMPERATURE FOR 15 MINUTES. BAKE UNCOVERED 375 OVEN FOR 45 MINUTES OR UNTIL KNIFE INSERTED BETWEEN CENTER AND OUTER EDGE COMES OUT CLEAN. SERVES 6

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