Egg and Bacon Breakfast Casserole
By cacelias
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
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
Details
Servings 6
Preparation
Step 1
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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