MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Egg 'n' Bacon Breakfast Casserole
Categories: Pork, Bread, Dairy, Herbs
Yield: 7 Servings

1 lb Bacon; coarse chopped
+=OR=+
1 lb Bulk pork sausage
6 sl (1") French bread
2 tb Butter; softened
1 c Shredded co-jack or colby
- cheese
6 lg Eggs; lightly beaten
1 1/2 c Whipping cream, half & half,
- light cream, or whole milk
1 ts Dry mustard
1/2 ts Salt
1/4 ts Ground black pepper
Snipped fresh Italian
- (flat-leaf) parsley (opt)

In a large skillet, cook bacon over medium heat until
crisp. Drain bacon on paper towels; discard drippings. (If
using sausage, cook over medium-high heat until brown.
Drain off fat.)

Meanwhile, grease a 2 quart oval or square baking dish;
set aside. Spread one side of bread slices with butter.
Cut bread into 1" cubes. Place half of the bread cubes
in the prepared baking dish. Sprinkle with half of the
bacon. Top with the remaining bread cubes and the
remaining bacon. Sprinkle with cheese (dish will be full).

In a medium bowl, whisk together eggs, whipping cream, dry
mustard, salt, and pepper. Gradually pour egg mixture over
layers in dish. Chill, covered, in the refrigerator for 2
to 24 hours.

Set oven @ 325+|F/163+|C.

Bake, uncovered, for 50 to 55 minutes or until center is
set. Let stand for 10 minutes before serving. If desired,
sprinkle with parsley.

Makes 6 to 8 servings.

Better Homes & Gardens | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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