|« previous page|
Overnight Bacon Casserole
Prep Time: 15
Cook Time: 45
Prep Method: Bake
|1||pound sliced Cloverdale bacon|
|8||slices whole wheat bread|
|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!)