Zutaten für Bacon Egg Casserole
- 6 slices of bacon
- 8 large eggs
- 1 cup of milk
- 1 teaspoon of mustard powder
- ½ teaspoon of salt
- 2 cups of shredded cheddar cheese
- 4 cups of stale bread
- 1 medium onion
- 1 tablespoon of butter
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Zubereitung von Bacon Egg Casserole
- Preheat oven to 350°F (175°C). Grease a 9x13 inch glass baking dish and set aside.
- Cook 6 slices of bacon until crispy. Remove from pan, drain on paper towels, and chop into 1-inch pieces.
- Cube 4 cups of stale bread into ¾-inch pieces. Set aside.
- Finely chop 1 medium onion and sauté in 1 tablespoon of butter until softened. Set aside.
- In a large bowl, whisk together 8 large eggs, 1 cup of milk, 1 teaspoon of mustard powder, and ½ teaspoon of salt.
- Stir in the cooked bacon, sautéed onion, 2 cups of shredded cheddar cheese, and the cubed bread. Mix well to combine.
- Pour the mixture into the prepared baking dish. Cover with plastic wrap and refrigerate overnight (optional, but recommended for best results).
- Bake, uncovered, for 50-60 minutes, or until golden brown and set. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
4g
Fat
70g
Carbs
4g
