5.11.09

a favorite variation on eggs: bacon and egg casserole

Along with my french toast casserole, I often make bacon and egg casserole if I will be having a group of people over for breakfast, just in case some prefer savory over sweet.  I got this recipe a few years ago from a co-worker who often brought in yummy treats for breakfast.

Bacon and Egg Casserole

6 slices of bread (crusts removed)
4 Tablespoons of butter
2 cups shredded sharp cheese
5 eggs, beaten well
2 cups half & half
1 jar of real bacon pieces
1 teaspoon salt

1.  Melt butter in 9 x 13 glass baking dish.
2.  Tear bread into pieces & sprinkle over the melted butter.
3.  Sprinkle bacon pieces over bread pieces.
4.  Sprinkle cheese over bacon.
5.  Beat eggs with half & half and salt; pour over mixture.
6. Cover and chill 8 hours over night.
7.  Bake at 350 degrees for 40 to 50 minutes or until set.

* Just a word of caution, make sure you get the jar of real bacon pieces NOT bacon bits.

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