Easy Bacon Breakfast Casserole
Easy Bacon Breakfast Casserole recipe
Yield
8 servingsPrep
15 minCook
1 hrsReady
13 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
beaten |
|
| 4 | cups |
milk
scalded and cooled slightly |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 8 | slices |
bread
buttered and cubed |
|
| ⅔ | pound |
velveeta cheese
cubed |
|
| ¼ | teaspoon |
dry mustard
|
|
| ½ | pound |
bacon
cooked and crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
beaten |
|
| 946 | ml |
milk
scalded and cooled slightly |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 8 | slices |
bread
buttered and cubed |
|
| 302.4 | g |
velveeta cheese
cubed |
|
| 1.3 | ml |
dry mustard
|
|
| 226.8 | g |
bacon
cooked and crumbled |
|
Directions
Combine ingredients in a large bowl, stirring until blended.
Pour into a greased 9-by-13-inch baking pan. Cover and refrigerate overnight.
Uncover. Bake in a preheated 350-degree F oven for 1 hour.
Serve immediately.
