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Bacon-and-Egg Casserole

Breakfast casseroles are one of our all-time favorite brunch foods. Assemble this hearty dish the night before, and bake the next morning. For more recipes like this, see our complete collection of breakfast and brunch recipes.

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• YIELD: Makes 8 to 10 servings
• COURSE: Breakfast/Brunch, Casseroles

Ingredients

• 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

Preparation

• 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.