By Carol McIlwain
Spring is here, so they say. The good news is that Easter is just around the corner! Sunday Brunch and Easter are a perfect blend, and so is this versatile, tasty, easy egg dish to help you celebrate the day. This is one of my go-to recipes. Some of you may recognize it.
It can be prepared the night before, easily expanded for more people, and it’s very forgiving. You can’t miss! It’s terrific with grits (cheesy, of course!), coffee cake, and fresh fruit. And Jan’s Orange Banana Smoothie makes the perfect compliment. Enjoy!
Bacon Egg Brunch Casserole
1 large loaf sliced bread, crusts removed
¾ lb. bacon, diced
1 large onion, diced
8 eggs
4 cups milk
1 tsp. salt
½ tsp. pepper
2 ½ cups cheddar cheese, grated
Grease a 9 x 13 pan. Fry bacon until almost crisp and add diced onion. Continue browning until bacon is crisp and onions are golden brown. In a large bowl, combine eggs and milk and mix thoroughly. Add salt and pepper. Arrange a layer of bread in dish. Doesn’t have to be perfect! Spoon one third of bacon/onion mixture and pour one third of egg mixture, completely soaking bread. Repeat two times, making sure each layer of bread is covered with egg mixture. Sprinkle cheese evenly over top. Allow to soak for at least one hour or overnight in the fridge. Bake 50-60 minutes in 350* oven. Keep an eye on it the last 10 minutes. If cheese starts to get too brown, cover it loosely with foil. Casserole will be high and fluffy—-but it will deflate. No worries! Cut into squares or let everyone help themselves.
Copyright © 2014, Foundation Restoration. ALL RIGHTS RESERVED. No reproduction allowed without written permission from Foundation Restoration and/or the author.
Carol this looks and sounds great like all your recipes! Thanks for sharing. Ashley someday when you have office employees you could put out a cookbook with all the table for two recipes in it:)
Melinda, that’s a great idea! I’ll have to see if I can make that happen eventually 🙂