Bacon & Egg Casserole

"Another one from the Penzey's Spices catalog. A great way to use that stale bread. I like to add a diced, sauteed onion to this."
 
Bacon & Egg Casserole created by DianaEatingRichly
Ready In:
1hr 30mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Grease a 9x13 glass baking dish and set aside.
  • Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
  • Cube the bread into 3/4 inch pieces and set aside.
  • In a large bowl, beat the eggs.
  • Add the milk, mustard powder, salt, and blend well.
  • Stir in the bacon, cheese, and bread cubes.
  • Stir well to combine.
  • Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
  • Preheat oven to 350°F and bake for one hour.

Join The Conversation

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reviews
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q&a
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  1. MEDiaz
    Can I bake this half way at home and finish baking when I get to my destination?
     
  2. srm5147
    How do I convert this recipe for a cupcake tin??
     
  3. Dennis B.
    I substituted one pound of pepperoni, thick sliced, cut like the bacon, in place of the bacon. It turned out great, after I drained off the grease halfway through baking. A real crowd-pleaser at our Easter brunch!
     
  4. lahrissasaunders72
    Could pre packaged shredded cheese be used instead of regular shredded cheese
     
  5. denisehann52
    I've made this 2x this week so far ! It's a great make-ahead dish that I reheat all during the week. The only change I made was not adding salt.
     

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