Bacon and Egg Casserole


1 (16-ounce) Hawaiian bread loaf, cut into inch cubes
2 cups (8 ounces) finely shredded Mexican four-cheese blend
pound bacon, cooked and crumbled (8 slices)
8 large eggs
2 cups milk
teaspoon salt
teaspoon pepper
1 teaspoon dried mustard
teaspoon Worcestershire sauce
Salsa or fresh sliced tomatoes


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.

Notes: Assemble this hearty dish the night before, and bake the next morning.

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

Course: Brunch
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2006-11-15 09:47:32