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Overnight Bacon Casserole recipe

Overnight Bacon Casserole.

Everyone has a recipe like this somewherein their repertoire—perfect for holiday overnight guestsor a brunch. This one features bacon and cheddar cheese..youwon’t have any leftovers.

Recipe: 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

  • Cut strips of bacon crosswise into 1/2-inchpieces. Cook in skillet over medium heat until crisp; blot withpaper towels. Discard accumulated bacon fat.
  • Remove crusts from bread, and reservefor 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 eggmixture; spoon into buttered 8-inch square baking dish. Covertightly and refrigerate overnight.
  • Remove from refrigerator and let standat room temperature for 15 minutes.
  • Bake, uncovered, at 325°F (160°C)for 45 minutes or until knife inserted midway between centerand outer edge comes out clean.

    Makes 6 servings.

    Nutrition Facts: Calories 388 calories,Protein 22 grams, Fat 25 grams, Sodium 713 milligrams, Cholesterol321 milligrams.

    Recipe provided courtesy of Pork, The OtherWhite Meat.

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  • Comments

    1 Comment


    Good basic recipe. I added some breakfast sausage and fresh thyme. Used half and half instead of milk. Next time I will use no or just a pinch of salt, as I thought it end up too salty. Also, use good sharp cheddar, freshly grated, a double Thank you very much for your prompt and detailed reply! I will try again next time! by the way, is it necessary to prepare it overnight? would there be any difference if I bake it straight away?

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