Bacon-and-Egg Casserole


Breakfast casseroles are one of our all-time favorite brunch foods. Assemble this hearty dish the night before, and bake the next morning.

  • 1 16-ounce Hawaiian bread loaf, cut into ¾-inch cubes
  • 2 cups (8 ounces) finely shredded Mexican four-cheese blend
  • ½ pound bacon, cooked and crumbled (8 slices)
  • 8 large eggs
  • 2½ cups milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried mustard
  • ½ teaspoon Worcestershire sauce
  • Salsa or sliced fresh tomatoes
  1. Arrange bread cubes in a lightly greased 13-inch-by-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.

Yield: Makes 8 to 10 servings

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.

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