Bacon and Egg Casserole

Assemble 6 slices of bacon, 8 large eggs, 1 cup of milk, 1 cup of shredded cheese (cheddar or your choice), 1 teaspoon of salt, 1/2 teaspoon of pepper, and 2 cups of bread cubes.

In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels, then crumble or chop into bite-sized pieces. Set aside.

Cut the bread into 1-inch cubes and shred the cheese. Layer the bread cubes in a greased 9x13-inch baking dish, then sprinkle the crumbled bacon and shredded cheese evenly over the bread.

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Ensure the mixture is smooth and uniformly seasoned.

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– Pour the egg and milk mixture evenly over the bread, bacon, and cheese layers in the baking dish. Press down gently to ensure the bread soaks up the liquid.

Cover the baking dish with plastic wrap or foil and refrigerate overnight. This step allows the bread to absorb the egg mixture, ensuring a cohesive casserole.

Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and bake, uncovered, for 45-50 minutes

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