Bacon and Egg Breakfast Casserole

by - March 01, 2010

Yesterday, it was my turn to make breakfast for our Sunday School Class.  We take turns each week preparing breakfast.  I decided to make something different, so I found a recipe for a casserole that I tweeked just a bit.

The first step is to lightly grease a 13 x 9 baking dish.  Then butter both sides of 7 slices of bread and arrange in the dish.  See below.

Next, sprinkle 2 cups cheddar cheese over bread.

Fry up 8 slices of bacon in a skillet.  Obviously, I fried 4 slices at a time.  Drain these on paper towels and then crumble over the cheese.

Break 8 eggs into a bowl.

Whisk eggs with 2 cups milk, 1/2 teaspoon salt, 1/2 teaspoon pepper,
1 tsp. dried mustard, and 1/2 teaspoon Worchestershire sauce.
Yes, I said Worchestershirrrrrrrrrrrrrrrrrrrrre sauce.
An unusual ingredient...I know.

Pour egg mixture over prepared casserole dish, cover and refrigerate overnight.
Yes, this is a make ahead wonderful!
Except, I chose to make it at 10:30 at everyone was up all night, hungry from smelling the bacon frying.
This is what it looks like when you put it in the refrig.

When ready to bake, you'll want to let it stand at least 30 minutes at room temperature before putting it in the oven at 350 degrees for 30 minutes or until golden brown.
This is how it looks coming out of the oven.
Did I hear someone say "YUM"?

Along with the casserole, I carried brownie bites.
I really don't know why, but brownies baked in a mini muffin pan are just way better than baking them the regular way.

I also carried cinnamon muffins and...

a small bowl of mandarin oranges.

Needless to say, I don't always cook this way.  Sometimes I carry honey buns and doughnuts.
Our Sunday School class always enjoys whatever is brought and served...after all, it is an added treat to have breakfast with your lesson!!!

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