Friday, December 17, 2010

BACON-EGG CASSEROLE


Breakfast casseroles are one of my all-time favorite brunch foods. Assemble this dish the night before, and bake the next morning. This would be great on Christmas morning !

This recipe is from an old Southern Living magazine.


BACON-EGG CASSEROLE



Yield: Makes 8 to 10 servings

Ingredients

  • 1 (16-ounce) Hawaiian bread loaf, cut into 3/4-inch cubes
  • 2 cups (8 ounces) finely shredded Mexican four-cheese blend
  • 1/2 pound bacon, cooked and crumbled (8 slices)
  • 8 large eggs
  • 2 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried mustard
  • 1/2 teaspoon Worcestershire sauce
  • Salsa or sliced fresh tomatoes

Preparation

Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon.

Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30 minutes before baking.

Bake at 350° for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes.


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