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Overnight Bacon Casserole

Russ Myers


The cut used to make bacon comes from the side — or belly — of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness. Bacon is typically sold in slices. Bacon may be packaged in thin slices (about 35 strips per pound), regular slices (about 16-20 strips per pound), or thick slices (about 12-16 strips per pound). Bacon also may be available in slab form, which is one solid piece. Slab bacon usually comes with a rind that is meant to be removed before slicing. Fried, diced bacon rind is known as cracklings.

★★★★★ 2 votes
6 Servings
15 Min
45 Min


1 lb
bacon, sliced
8 slice
whole wheat bread
1 1/2 c
1 c
cheddar cheese, shredded (4 ounce)
1/2 tsp
dry mustard


1Cut strips of bacon crosswise into 1/2-inch pieces. Cook bacon in skillet over medium heat until crisp; blot with paper towels.

Discard accumulated bacon fat.

Remove crusts from bread, and reserve for another use.

Cut bread slices into cubes; set aside.
2In a large bowl, beat eggs, stir in milk, cheese and mustard.

Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish.

Cover tightly and refrigerate overnight.
3Remove from refrigerator and let stand at room temperature for 15 minutes.

Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean.

About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy