Bacon-and-Egg Casserole Assemble this hearty dish the night before, and bake the next morning.
1 (16-ounce) Hawaiian bread loaf, cut into 3/4-inch cubes 2 cups (8 ounces) finely shredded Mexican four-cheese blend 1/2 pound bacon, cooked and crumbled (8 slices) 8 large eggs 2 1/2 cups milk 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dried mustard 1/2 teaspoon Worcestershire sauce Salsa or sliced fresh 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. Note: Hawaiian bread may be found in the deli section of supermarket. Ten to 12 white bread slices, cubed, may be substituted for Hawaiian bread. Yield: Makes 8 to 10 servings Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
