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Bacon-and-Egg Casserole

Assemble this hearty dish the night before, and bake the next morning.
Recipe chef is Southern Living JULY 2003 in
Recipe courtesy of Inn at Riverbend
Prep Time : < 30 Minutes
Cook Time : 35 Minutes
Yield : 8 - 10 Servings
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Ingredients
Ingredients
  • 1 (16-ounce) Hawaiian bread loaf, cut into 3/4-inch cubes
  • 2 cups (8 ounces) finely shredded Mexican four-cheese blend
  • 1/2 pound bacon, cooked and crumbled (8 slices)
  • 8 large eggs
  • 2 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried mustard
  • 1/2 teaspoon Worcestershire sauce
  • Salsa or sliced fresh tomatoes

Preparation
Preparation
Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon.

Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid.

Cover and chill 8 hours. Let stand 30 minutes before baking.
Bake at 350° for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes.

Note: Hawaiian bread may be found in the deli section of supermarket. Ten to 12 white bread slices, cubed, may be substituted for Hawaiian bread.