Tuesday, June 16, 2015

Bacon-and-Egg Casserole

1 loaf (16 oz.) Hawaiian bread, cut into 3/4" cubes
2 cups (8 oz.) finely shredded Mexican four-cheese blend
1/2 lb. (8 slices) bacon, cooked, crumbled
8 large eggs
2-1/2 cups milk
1/2 tsp. each salt, pepper
1 tsp. dried mustard
1/2 tsp. Worcestershire® sauce
optional: salsa or sliced fresh tomatoes

      Arrange bread cubes in a lightly greased 13x9x2" baking dish.  Sprinkle with shredded cheese and crumbled bacon.  Whisk 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, chill 8 hours (overnight).  Let stand 30 minutes before baking.  Bake at 350ºF (175ºC) 35 minutes or until set and golden.  Serve with choice of salsa or sliced fresh tomatoes.  Makes 8 to 10 servings.

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