OVERNIGHT BACON CASSEROLE
1 pound sliced bacon
8 slices whole wheat bread
1 1/2 cups milk
1 cup (4 oz.) shredded Cheddar cheese
1/2 teaspoon dry mustard
Cut strips of bacon crosswise into 1/2-inch pieces.
Cook 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.
In 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 refrigerator overnight.
Remove 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.
Everyone has a recipe like this somewhere in their repertoire—perfect for holiday overnight guests or a brunch.
This one features bacon and Cheddar cheese. You won’t have any leftovers.
Calories 418 calories; Protein 24 grams; Fat 26 grams; Sodium 805 milligrams; Cholesterol 258 milligrams; Saturated Fat 11 grams; Carbohydrates 21 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com