Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray; set aside. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet, reserving 4 tablespoons of the drippings in skillet. Drain bacon on paper towels; set aside. Add onions and mushrooms to drippings in skillet; cook and stir 5 minutes, or until onions are crisp-tender. Crumble bacon. Add to vegetable mixture in skillet along with the diced tomatoes; mix well.
Layer 8 slices of bread, half of the vegetable mixture and 1-½ cups of the cheese in prepared dish. Repeat layers. Beat eggs, milk, mustard, Italian seasoning, salt and pepper in medium bowl with wire whisk until well blended. Pour evenly over ingredients in dish; press bread gently into egg mixture. Let stand 10 minutes.
Bake 50-55 minutes, or until knife inserted in center comes out clean. Cut into squares.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 10|
|Calories from Fat: 587 (68%)|
|Amt Per Serving||% DV|
|Total Fat 65.2g||87 %|
|Saturated Fat 24.7g||123 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 604.1mg||186 %|
|Sodium 1434.5mg||49 %|
|Potassium 706.5mg||19 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 26.3g|
|Protein 38.9g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 858
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