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Egg and Bacon Breakfast Casserole
- 1 pound bacon, coarsely chopped, or bulk pork sausage
- 6 1 inch slices French bread
- 2 tablespoons butter, softened
- 1 cup shredded co-jack or American cheese (4 ounces)
- 1/2 cup chopped green onions (4)
- 6 eggs, lightly beaten
- 1 1/2 cups whipping cream, half-and-half, light cream, or whole milk
- 3/4 - 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
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 for at least 2 hours. Include baking instructions with the casserole (below).
- Servings Per Recipe 6,
- cal. (kcal) 763,
- Fat, total (g) 55,
- chol. (mg) 356,
- sat. fat (g) 29,
- carb. (g) 29,
- fiber (g) 2,
- pro. (g) 25,
- vit. A (IU) 1409,
- vit. C (mg) 1,
- sodium (mg) 1312,
- calcium (mg) 242,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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