| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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.

Overnight Bacon Casserole

1 pound sliced bacon
8 slices whole wheat bread
6 large eggs
1 1/2 cups milk
1 cup (4-ounces) shredded cheddar cheese
1/2 teaspoon dry mustard

1. 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.
2. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside.
3. 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 refrigerate overnight.
4. Remove from refrigerator and let stand at room temperature for 15 minutes.
5. Bake, uncovered, at 325*F for 45 minutes or until knife inserted midway between center and outer edge comes out clean.

Makes 6 servings.

Nutrition Facts:
Calories 388 calories, Protein 22 grams, Fat 25 grams, Sodium 713 milligrams, Cholesterol 321 milligrams.

Recipe and photograph provided courtesy of Pork, The Other White Meat.