Recipe Details

Overnight Bacon Casserole

Prep Time: 15 minutes
Cook Time: 55 minutes
Marinating Time: 12 hours
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound bacon, sliced
8 slices whole wheat bread
6 eggs
1 1/2 cups milk
1 cup Cheddar cheese, shredded (4 ounce)
1/2 teaspoon dry mustard

Cooking Directions


Cut strips of bacon crosswise into 1/2-inch pieces. Cook bacon in skillet over medium heat until crisp; blot with paper towels. Discard accumulated bacon fat.
Remove crusts from bread, and reserve for 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 egg mixture; spoon into buttered 8-inch square baking dish. Cover tightly and refrigerate overnight.
Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean.

Serves 6

Serving Suggestions

Everyone needs 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.

Nutrition Information

Calories: 418 calories
Protein: 24 grams
Fat: 26 grams
Sodium: 805 milligrams
Cholesterol: 258 milligrams
Saturated Fat: 11 grams
Carbohydrates: 21 grams
Fiber: 3 grams

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About the Cut: Bacon

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.


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Tips and Tricks

Buying, Handling & Storage Tips

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.


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Butcher's Tips

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.


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