Wednesday, April 29, 2015

Bacon and Egg Casserole


1 large French bread loaf, cubed
8 large eggs
2-1/2 cups half and half
1/2 tsp. each salt, black pepper
1 tsp. each dried mustard, dried thyme
1/2 tsp. hot sauce
2 cups grated cheddar cheese
1/2 lb. bacon, cooked, crumbled
enough: butter or margarine (see line 1 below)

      Heat oven to 350ºF (175ºC).  Butter a 13x9" baking dish.  Arrange bread cubes in prepared dish.  Whisk eggs with half and half, salt, pepper, mustard, thyme and hot sauce.  Pour mixture over bread, top with cheese and bacon.  Bake 35 - 40 minutes, until eggs are set and cheese is melted. 
Note:  Can be prepared up to 2 days in advance up to Step 3.  Keep chilled and bake when ready to serve.  Makes 8 - 12 servings.

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