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.
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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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 432 (73%)|
|Amt Per Serving||% DV|
|Total Fat 48g||64 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 901.5mg||277 %|
|Sodium 804.8mg||28 %|
|Potassium 455.9mg||12 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 3.5g|
|Protein 36.8g||53 %|
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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: 595
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