I make this breakfast casserole once or twice a year. It is great because you can make it the night before you want to serve it and because it is only one dish to clean! I have used different cheeses in this…Mexican cheese blend, gruyere, jack cheese…use what you like.
Bacon and Egg Casserole
This is a great make-ahead casserole for a crowd!
12 slices of bread (your choice-white, wheat, Hawaiian, cinnamon, etc), cut into 3/4 inch cubes
2 cups four cheese blend, (or cheese of your choice),finely shredded
8 slices bacon, cooked and chopped
2 1/2 cups milk
1 tsp salt
1/2 tsp pepper
1 tsp. dried mustard
1/2 tsp Worcestershire sauce
1 Tbs. chopped Italian parsley
1 Tbs. chopped fresh chives
Assemble the night before serving.
Arrange the bread cubes in the bottom of a greased 13 x 9 inch baking pan. Sprinkle with cheese and bacon.
Whisk together the eggs, milk, salt , pepper, mustard , Worcestershire sauce, parsley and chives. Pour over the bread mixture and press down the bread cubes with a spatula to allow the bread to soak up the egg mixture. Cover and chill at least 8 hours.
Remove from refrigerator about 30 minutes before baking. Bake at 350 degrees for 35 minutes or until set and golden.
What did I love about this recipe? I love that I can make it the night before I want to serve it. It is easy to throw together, and better yet…it is easy clean up!
What didn’t I love about this recipe? I do think next time I will add a little extra milk to the recipe. I would prefer it a bit wetter.