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Egg and Bacon Breakfast Casserole

Makes: 6 to 8 servings
Prep 25 mins Chill 2 hrs
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 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.

Nutrition Facts (Egg and Bacon Breakfast Casserole)
  • 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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