Egg 'n' Bacon Breakfast Casserole
Ingredients
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1 pound bacon, coarsely chopped, or bulk pork sausage
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6 1-inch slices French bread
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2 tablespoon butter, softened
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1 cup shredded co-jack, colby, or American cheese (4 ounces)
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6 eggs, lightly beaten
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1 ½ cup whipping cream, half-and-half, light cream, or whole milk
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¾ - 1 teaspoon dry mustard
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½ teaspoon salt
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¼ teaspoon ground black pepper
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Snipped fresh Italian (flat-leaf) parsley (optional)
Directions
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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.)
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Meanwhile, grease a 2-quart oval or square 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 (dish will be full).
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In a medium bowl, whisk together eggs, whipping cream, dry mustard, salt, and pepper. Gradually pour egg mixture over layers in dish. Chill, covered, in the refrigerator for 2 to 24 hours.
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Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 55 minutes or until center is set (170 degrees F). Let stand for 10 minutes before serving. If desired, sprinkle with parsley. Makes 6 to 8 servings.
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.