Bacon and Egg Casserole by
Ingredients
1 (16 oz) Hawaiian bread loaf, cut into 3/4 in. cubes
2 c (8 oz) finely shredded Mexican 4 cheese blend
1/2 lb bacon, cooked and crumbled (+/- 8 slices)
8 large eggs
1/2 t salt
1/2 t pepper
1 t dried mustard
1/2 t Worcestershire sauce
salsa or sliced fresh tomatoes
2 1/2 c milk
Instructions
1. Arrange bread cubes in greased 9" x 13" pan. sprinkle with cheese and bacon.
2. Whisk eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over dish; press down bread cutes to soak in the liquid. Cover and chill for 8 hrs. Let stand 30 mins on the counter before baking.
3. Bake at 350 F for 35 mins or until set and golden. Serve with salsa/tomatoes.
2. Whisk eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over dish; press down bread cutes to soak in the liquid. Cover and chill for 8 hrs. Let stand 30 mins on the counter before baking.
3. Bake at 350 F for 35 mins or until set and golden. Serve with salsa/tomatoes.