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.