Bacon & Egg Casserole
This is a nice breakfast casserole that can be made the night before and then baked off the next morning. To ensure that the bread is crisp, try not to let the casserole soak for more than the 8 hours prior to baking. If it has soaked longer, just adjust the baking time by 5-10 minutes and watch carefully. Take out when bread is crisp and the casserole is golden brown on the top.
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|16 ounceHawaiian Bread loaf; cut into 3/4-inch cubes|
|8 ounceMexican cheese; finely shredded|
|1 poundBacon; cooked and crumbled|
|2 1/2 cupsMilk|
|1 teaspoonDried mustard|
|1/2 teaspoonWorcestershire Sauce|
|Fresh tomatoes; sliced, (optional)|
|Fresh cilantro; (optional)|
Bacon & Egg Casserole Preparation
Arrange bread cubes in a lightly greased 13 x 9 baking dish. Sprinkle with shredded cheese and crumbled bacon.
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 the liquid. Cover and chill for no more than 8 hours.
When ready to bake, take out and let stand on countertop for 30 minutes before baking.
Bake at 350 deg F for 35-40 minutes or until set throughout and bread is crisp and golden. Serve with salsa or sliced fresh tomatoes.
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