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Bacon and Egg Casserole Recipe


A bacon and egg casserole recipe for Christmas morning.


  • 8 slices white bread, crusts removed
  • 8 eggs, slightly beaten
  • 1 cup milk
  • 2 teaspoons dry mustard
  • 1 teaspoon dried minced onion
  • 12 to 16 slices bacon, cooked and crumbled
  • 2 cups (8 ounces) shredded mild Cheddar cheese


Place bread in a lightly greased 9x13-inch baking dish; set aside. Combine eggs, milk, dry mustard, and dried minced onion; pour over bread. Sprinkle bacon over casserole; cover and refrigerate 8 hours. Remove from refrigerator; let casserole stand 30 minutes. Preheat oven to 350°. Bake, covered, for 35 to 45 minutes, until set. Uncover, sprinkle with shredded Cheddar cheese, and bake an additional 5 minutes. Let breakfast casserole stand 5 to 10 minutes before serving.
Breakfast bacon and egg casserole serves 4.

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