Egg and Bacon Breakfast Casserole

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I have to laugh as I am posting this.  As I was typing up the instructions I realized I forgot the green onions today!  I was thinking that the casserole wasn’t quite the same as usual as I was eating it this morning.  But it was good… so I didn’t worry too much.  Too funny!  I cannot tell you how many times I have left out an ingredient in a hurry.  At least I can now tell you it is still very yummy even without the onions, right?  (But even better with them!)  I am a big fan of this breakfast casserole, because it isn’t too eggy.  And it is super versatile.  I have added red/green peppers and mushrooms on previous occasions (with the onions of course), which were both super good.  Oh, and don’t you love anything that can be prepared the night before to make the days run smoother?

Egg and Bacon Breakfast Casserole
Submitted by Mindy ~ The Sisters Cafe

1-2 pounds bacon, coarsely chopped (or breakfast sausage)
12  1 inch slices French bread
4 tablespoons of butter, softened
2 cups shredded cheddar or colby jack cheese (8 ounces)
1 cup chopped green onions (~8)
12 eggs, lightly beaten
3 cups whipping cream, half-and-half, light cream, or whole milk
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard drippings. (If using sausage, cook over medium-high heat until brown. Drain off fat.)

Meanwhile, grease a 2-quart baking dish; set aside. Spread one side of bread slices with butter. Cut bread into 1-inch cubes. Place half of the bread cubes in the prepared baking dish. Sprinkle with half of the bacon. Top with the remaining bread cubes and the remaining bacon; sprinkle with cheese and green onions (dish will be full).

In a bowl, whisk together eggs, whipping cream, dry mustard, salt, and pepper. Gradually pour egg mixture over layers in dish. Cover with plastic wrap and chill for at least 2 hours. Include baking instructions with the casserole (below).

Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 55 minutes or until center is set (170 degrees F). Let stand for 10 minutes before serving. If desired, sprinkle with parsley. Makes 6 to 8 servings.

 

Recipe Source: Better Homes and Gardens

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