Subj : BH&G 2747
To   : All
From : Dave Drum
Date : Tue May 18 2021 10:18:46

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Egg 'n' Bacon Breakfast Casserole
 Categories: Pork, Bread, Dairy, Herbs
      Yield: 7 Servings

      1 lb Bacon; coarse chopped
           +=OR=+
      1 lb Bulk pork sausage
      6 sl (1") French bread
      2 tb Butter; softened
      1 c  Shredded co-jack or colby
           - cheese
      6 lg Eggs; lightly beaten
  1 1/2 c  Whipping cream, half & half,
           - light cream, or whole milk
      1 ts Dry mustard
    1/2 ts Salt
    1/4 ts Ground black pepper
           Snipped fresh Italian
           - (flat-leaf) parsley (opt)

  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.)

  Meanwhile, grease a 2 quart oval or square baking dish;
  set aside. Spread one side of bread slices with butter.
  Cut bread into 1" 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).

  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.

  Set oven @ 325+|F/163+|C.

  Bake, uncovered, for 50 to 55 minutes or until center is
  set. Let stand for 10 minutes before serving. If desired,
  sprinkle with parsley.

  Makes 6 to 8 servings.

  Better Homes & Gardens | June 2015

  MM Format by Dave Drum - 15 June 2015

  Uncle Dirty Dave's Archives

MMMMM

.... "Of all noises, I think music is the least disagreeable." -- Samuel Johnson

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