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Overnight Bacon Casserole
Servings: 6
Prep Time: 15
Cook Time: 45
Prep Method: Bake
1 | pound sliced Cloverdale bacon | |
8 | slices whole wheat bread | |
6 | eggs | |
1 1/2 | cups milk | |
1 | cup (4 oz.) shredded Cheddar cheese | |
1/2 | teaspoon dry mustard | |
Cut strips of bacon crosswise into 1/2-inch pieces. Cook in skillet over medium heat until crisp; remove and place on paper towel.
Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside.
Beat eggs until foamy; stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish.
Cover tightly and refrigerate overnight.
Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F for 45 minutes or
until knife inserted midway between center and outer edge comes out clean.
(add veggies like asparagus or green pepper for added flavor!)
