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Bacon-and-Egg Casserole




Source of Recipe


Marla


Recipe Introduction


Assemble this hearty dish the night before, and bake the next morning.


List of Ingredients




Bacon-and-Egg Casserole


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


Recipe





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

Note: Hawaiian bread may be found in the deli section of supermarket. Ten to 12 white bread slices, cubed, may be substituted for Hawaiian bread.