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Egg 'n' Bacon Breakfast Casserole
Chill: 2 hrs to 24 hrs
Bake: 50 mins at 325°F
Stand: 10 mins
Ingredients
- 1 pound bacon, coarsely chopped or bulk pork sausage
- 2 tablespoons butter, softened
- 6 1-inch thick slices French bread
- 1 cup shredded colby and Monterey Jack cheese or American cheese (4 ounces)
- 6 eggs, slightly beaten
- 1 1/2 cups whipping cream, half-and-half, light cream, or whole milk
- 3/4 - 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
1. 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.)
2. 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).
3. 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.
4. 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.
Just made it for an office birthday celebration and it was very well received. I didn't butter the bread but did use the heavy whipping cream unused at Thanksgiving. Delicious!
12/1/2011 10:11:05 AM Report Abusetoo much sodium in this recipe.
11/23/2011 07:16:39 AM Report Abuse