Bacon Breakfast Bake

Recipe Rating:
 14 Ratings
Cooking Method: Bake

Ingredients

8 slice bread
2 c shredded cheddar cheese
7 slice bacon
4 green onions
2 tomatoes
6 eggs
1 Tbsp dijon mustard
1 Tbsp worcestershire sauce
1 c milk

The Cook

Pauline Greenwood Recipe
x3
Well Seasoned
Iowa City, IA (pop. 67,862)
SugarCookie
Member Since Dec 2009
Pauline's notes for this recipe:
This is perfect for when you're in the mood for a heavier, stick-to-the-ribs breakfast.
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Kitchen Crew
This a great breakfast dish to serve to overnight visitors. It is very easy to prepare and keeps you out of the kitchen so you can be with your guests. I fixed it with white bread, but I would use French bread and more bacon the next time around. Everything is always better with "Just a Pinch" more bacon!

Directions

1
Preheat oven to 350.
2
Cook bacon until crispy.
3
Butter bread slices. Arrange buttered bread on work surface and top with bacon, 1/2 of the onion and 1/2 of the cheddar cheese. Top with remaining bread slices.
4
Cut sandwiches in half and arrange in casserole dish, top with sliced tomatoes.
5
Whisk together eggs, mustard, milk and worcestershire sauce and pour over sandwiches. Refrigerate 6-24 hours.
6
Sprinkle casserole with remaining cheese and green onions. Bake 50 minutes to 1 hour or until center is set. Remove from oven and let set 10 minutes. Cut into serving pieces and serve.
Comments

1-5 of 26 comments

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user Rachel Goss gossmisfit - Dec 21, 2009
Now this is something my grown children will love to try.
user Polly Anna Polly - Dec 31, 2009
My daughter made this with diced honeybaked ham (left from Christmas dinner) instead of bacon and we liked it even better!
user Pauline Greenwood SugarCookie - Feb 4, 2010
what a good idea! you're daughter is on to something... delicious!
user Linda Miller thefoodroom - Mar 24, 2010
This is really good with frozen shredded hash browns in place of the bread and cooked crumbled sausage.
Just be sure and thaw and drain the hashbrowns before mixing.
user Pauline Greenwood SugarCookie - Mar 29, 2010
mmmm... sounds good, linda!

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