Egg and Bacon Breakfast Casserole
Ingredients
-
1 pound bacon, coarsely chopped, or bulk pork sausage
-
6 1 inch slices French bread
-
2 tablespoon butter, softened
-
1 cup shredded co-jack or American cheese (4 ounces)
-
½ cup chopped green onions (4)
-
6 eggs, lightly beaten
-
1 ½ cup whipping cream, half-and-half, light cream, or whole milk
-
¾ - 1 teaspoon dry mustard
-
½ teaspoon salt
-
¼ teaspoon ground black pepper
Directions
-
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 baking dish; set aside. Spread one side of bread slices with butter. Cut bread into 1-inch 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 and green onions (dish will be full).
-
In a bowl, whisk together eggs, whipping cream, dry mustard, salt, and pepper. Gradually pour egg mixture over layers in dish. Cover with plastic wrap and chill in the refrigerator for 2 to 24 hours..
-
Preheat oven to 325°F. Bake, uncovered, for 50 to 55 minutes or until center is set (170°F). Let stand for 10 minutes before serving.
Nutrition Facts (per serving)
| 763 | Calories |
| 55g | Fat |
| 29g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 763 | |
| % Daily Value * | |
| Total Fat 55g | 71% |
| Saturated Fat 29g | 145% |
| Cholesterol 356mg | 119% |
| Sodium 1312mg | 57% |
| Total Carbohydrate 29g | 11% |
| Protein 25g | 50% |
| Vitamin C 0.6mg | 1% |
| Calcium 242.3mg | 19% |
| Iron 2.5mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.