Overnight Breakfast Casserole

• porcje: 12 servings
• czas aktywny: 20 minutes
• całkowity czas: 4 hours 15 minutes

Składniki

12 slices thick sliced bread (cubed, about 14 cups)

12 slices bacon (cooked and crumbled, or 1 cup diced ham)

3 green onions (thinly sliced)

½ red bell pepper (finely diced)

4 cups shredded cheddar cheese

6 large eggs

3 cups milk

½ teaspoon dry mustard powder

½ teaspoon salt

½ teaspoon black pepper

Wskazówki

Cube bread and leave it out overnight or place in the oven at 300°F for about 10 minutes to dry slightly. (Do not brown or toast it).

In a large bowl, whisk together eggs, milk, mustard powder, salt, and pepper.

Grease a 9x13 baking dish. Layer half of the bread cubes in the prepared dish. Top with half of the bacon, green onions, red peppers and cheese. Repeat layers one more time.

Pour the egg custard mixture over top of the casserole, ensuring all of the bread is moistened. Cover and refrigerate for at least 3 hours or overnight.

Remove from fridge and let sit at room temperature while preheating the oven to 350°F.

Bake the casserole covered with foil for 45 to 55 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans, increase cooking time to 60-80 minutes).

Wartości Odżywcze

• Kalorie: 382 kcal
• Tłuszcz Całkowity: 26 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Nienasycony: 11 g
• Tłuszcz Trans: 0.04 g
• Cholesterol: 137 mg
• Sód: 579 mg
• Węglowodany Całkowite: 18 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 5 g
• Białko: 19 g