Subj : BH&G 3146
To   : All
From : Dave Drum
Date : Sun Jun 27 2021 10:41:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egg 'n' Provolone Breakfast Casserole
 Categories: Pork, Cheese, Dairy, Breads, Vegetables
      Yield: 8 Servings
 
     12 oz Bacon, coarsely chopped
    3/4 c  Chopped shallot or onion
      2 cl Garlic; minced
      6 sl (1") French bread
      2 tb Butter; softened
      1 c  Shredded provolone or
           - Emmenthaler cheese
      6 lg Eggs
  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
 
  In a large skillet cook bacon over medium heat until
  crisp. Using a slotted spoon, remove bacon and drain on
  paper towels, reserving 1 tablespoon drippings in skillet.
  Add shallots and garlic to the reserved drippings. Cook
  and stir until garlic is fragrant and just starting to
  brown. Remove from heat and set aside.
  
  Meanwhile, grease a 10" ovengoing skillet or 2-quart
  square baking dish; set aside. Spread one side of the
  bread slices with butter. Cut bread into 1-inch cubes.
  Place half of the bread cubes in the prepared skillet.
  Sprinkle with half of the bacon. Top with the remaining
  bread cubes and the remaining bacon. Spoon shallot mixture
  over layers in skillet; sprinkle with cheese (skillet will
  be full).
  
  In a medium bowl whisk together eggs, cream, dry mustard,
  salt, and pepper. Gradually pour egg mixture over layers
  in skillet; cover and chill overnight.
  
  About 1 hour before leaving home, Set oven @
  325ºF/165ºC degrees F. Bake casserole, uncovered, for 45
  to 50 minutes or until center is set. Cover skillet with
  foil; tightly wrap entire skillet in foil. Tote casserole
  in an insulated carrier.
  
  At the tailgating site, immediately cut casserole into
  wedges or squares. Serve within 2 hours after removing
  casserole from oven.
  
  Makes: 8 servings
  
  Better Homes & Gardens | April 2016
  
  MM Format by Dave Drum - 12 April 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The dinosaurs should have cut back on gluten.
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