Egg 'n' Bacon Breakfast Casserole
- Makes: 6 to 8 servings
- Prep 25 mins
- Chill 2 hrs to 24 hrs
- Bake 50 mins
- Stand 10 mins
bacon, coarsely chopped or bulk pork sausage
1-inch thick slices
shredded colby and Monterey Jack cheese or American cheese (4 ounces)
eggs, slightly beaten
whipping cream, half-and-half, light cream, or whole milk
freshly ground black pepper
- In a large skillet, cook bacon over medium-low heat until crisp; drain on paper towels. (If using sausage, cook over medium heat until brown; drain fat.)
- Meanwhile, butter bread slices on one side. Cut into 1-inch cubes. Place half the bread cubes in a greased 2-quart square baking dish. Top with half the bacon. Top with remaining bread cubes and remaining bacon; sprinkle with cheese (dish will be full).
- In a medium bowl, whisk together eggs, whipping cream, dry mustard, salt and black pepper. Pour evenly over layers in dish. Cover and chill in the refrigerator for 2 to 24 hours.
- Bake, uncovered, in a 325 degree F oven for 50 to 55 minutes or until center is set (170 degrees F). Let stand for 10 minutes before serving.
(Egg 'n' Bacon Breakfast Casserole)Servings Per Recipe 6, sodium (mg) 1312, fiber (g) 2, sat. fat (g) 29, chol. (mg) 356, Fat, total (g) 55, carb. (g) 29, vit. C (mg) 1, iron (mg) 3, pro. (g) 25, vit. A (IU) 1409, calcium (mg) 242, cal. (kcal) 763