Bacon & Egg Casserole

YIELD: Makes 8 to 10 servings
COURSE: Breakfast/Brunch, Casseroles

Southern Living July 2003

Ingredients

  • 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

Directions

  1. Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon.
  2. 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.
  3. Bake at 350° for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes.
  4. 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.

Inn at Riverbend

125 River Ridge Dr. Pearisburg, VA 24134

540.921.5211 stay@innatriverbend.com

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