Easy Bacon Breakfast Casserole
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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.