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Prep Time: 1440 Minutes Cook Time: 50 Minutes |
Ready In: 1490 Minutes Servings: 8 |
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It's like bread pudding, only with bacon. Yummy. You can add pretty much anything to this and it works. Hashbrowns, sautéed veggies, mushrooms, spinach.. your imagination is the limit! Serve with a green salad for a brunch or casual dinner. Ingredients:
1 lb breakfast sausage, browned and drained |
12 ounces bacon, browned and drained |
1/2 loaf day-old french bread, cubed |
3 cups shredded cheddar cheese |
10 eggs |
3 cups half-and-half (can substitute milk) |
1 1/2 teaspoons salt |
1 teaspoon pepper |
1 teaspoon dry mustard |
salsa, for topping (optional) |
Directions:
1. In a 9 x 13 greased pan, layer bread cubes, sausage, bacon and cheese.
2. In a separate bowl, beat eggs with the 1/2 and 1/2, salt, pepper, and mustard. Pour over the layered ingredients and make sure to press everything down into the custard mixture.
3. Cover and refrigerate over night. If your in a hurry you can weigh the top down with cans and cut the wait time down to about 2 hours (ok, so not so much a hurry but it's faster than overnight!)
4. Take out of refrigerator and let set at room temperature 30 minutes before baking 50-60 minutes at 350 degrees. Knife inserted into the center should come out clean.
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