Egg and Bacon Breakfast Casserole

Rise and shine on Christmas morning with this make-ahead breakfast casserole.

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3.0 by 27 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Chill: 2 hrs

Egg and Bacon Breakfast Casserole

Reviews (0)

3.0 by 27 people

Rate This!

Directions

  1. 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.)
  2. 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).
  3. 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 in the refrigerator for 2 to 24 hours..
  4. 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.
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Nutrition Facts (Egg and Bacon Breakfast Casserole)

  • Per serving:
  • 763 kcal cal.,
  • 55 g fat
  • (29 g sat. fat,
  • 356 mg chol.,
  • 1312 mg sodium,
  • 29 g carb.,
  • 2 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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