The bread is left whole, crusts removed. HTH
Shannon
----- Original Message -----
From: "Becky" <[email protected]>
To: <[email protected]>
Sent: Monday, January 14, 2013 8:38 AM
Subject: Re: [CnD] Bacon and Egg Casserole
Is the bread in this recipe left whole or in small pieces? Thanks, Becky
----- Original Message -----
From: "Shannon Hannah" <[email protected]>
To: "Cooking In The Dark" <[email protected]>
Sent: Wednesday, November 28, 2012 5:34 PM
Subject: [CnD] Bacon and Egg Casserole
Bacon and Egg Casserole
This easy breakfast casserole recipe is prepared the night before.
. 4 slices white bread, crusts removed
. 4 eggs, slightly beaten
. 1/2 cup milk
. 1 teaspoon dry mustard
. 1/2 teaspoon dried minced onion
. 8 slices bacon, cooked and crumbled
. 1 cup (4 ounces) shredded mild Cheddar cheese
Place bread in a lightly greased 8-inch square baking dish; set aside.
Combine eggs, milk, dry mustard, and dried minced onion; pour over bread.
Sprinkle bacon over casserole; cover and refrigerate 8 hours.
Remove from refrigerator; let casserole stand 30 minutes. Bake, covered, at
350° for 20 minutes. Uncover, sprinkle with shredded Cheddar cheese, and
bake an additional 5 minutes. Let breakfast casserole stand 5 to 10 minutes
before serving.
Serves 4.
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