Egg and Bacon Breakfast Casserole

Yummy! I have been searching for a recipe like this for 20 years. I first had it at a wedding shower for Vera that was held at Mrs. Connely's house. It was delicious. This recipe is the most like the one that I remember. Enjoy! Recipe from Midwest Living, December 2006

Egg and Bacon Breakfast Casserole
Egg and Bacon Breakfast Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound bacon, chopped

  • 2

    tablespoons butter, softened

  • 6

    slices French Bread or White Bread

  • 1

    cup shredded Sharp Cheddar Cheese, or Colby and Montery Jack Cheese

  • 6

    eggs, lightly beaten

  • 1 1/2

    cups heavy cream, half and half, light cream or whole milk

  • 1

    teaspoon dry mustard

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

Directions

Cook bacon until crisp and drain. Butter bread on one side. Cut into 1 inch cubes. Place half of the bread in an 8x8 greased baking dish. Top with 1/2 bacon, 1/2 cheese, then the remaining bread, remaining bacon, and remaining cheese. Whisk the eggs, cream, mustard, salt and pepper. Pour over layers in the dish and cover. Chill overnight or for 2-24 hours. Bake uncovered at 325 degrees for 50-55 minutes until center is set. Let stand for 10 minutes before cutting or serving.

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