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Bacon and Egg Casserole
Bacon and Egg Casserole

Bacon and Egg Casserole

9 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Hawaiian bread loaf (16-ounce), cut into 3/4-inch cubes
2 cups (8 ounces) Kraft Mexican Finely Shredded 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 dry mustard
1/2 teaspoon Worcestershire sauce
Salsa or sliced fresh tomatoes
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Let's Make It
Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded Kraft cheese and crumbled bacon.
Whisk together eggs, milk, salt, pepper, dry 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°F for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes.
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