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Overnight Bacon Casserole

Overnight Bacon Casserole


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


  1. 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.
  2. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside.
  3. In a large bowl, beat eggs, stir in milk, cheese and mustard.
  4. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish. Cover tightly and refrigerate overnight.
  5. Remove from refrigerator and let stand at room temperature for 15 minutes.
  6. Bake, uncovered, at 325 degrees F for 45 minutes or until knife inserted midway between center and outer edge comes out clean.

Prep Time: 15 min | Cook Time: 55 min
Refrigeration Time: 12 hr | Servings: 6

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

Recipe and photo credit (used with permission): National Pork Board -

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