Overnight Bacon Casserole

I really enjoy sitting down to a nice breakfast on the weekends, but I don’t like to get up and make it! I love the breakfast casseroles you can make up the night before, and just throw in the oven the next morning to bake.

On Saturday or Sunday morning I can get up, throw the breakfast casserole in the oven, and go about my morning routine. When the timer goes off, I pop the casserole out of the oven and breakfast is served!

Here’s an easy overnight breakfast casserole from The National Pork Board, this casserole makes a wonderful breakfast, but it could also double for a weekend brunch. This featured as part of International Bacon Day coming up on September 5th.

Overnight Bacon Casserole

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

Cut strips of bacon crosswise into 1/2-inch pieces. Cook in skillet over medium heat until crisp; blot with paper towels. Discard accumulated bacon fat. 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 refrigerator 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 recipe box. Perfect for holiday overnight guests or a brunch. This one features bacon and Cheddar cheese. Yum! I think it would be fabulous served with seasonal fruit.

Yesterday I featured the National Pork Board’s Bacon and Peanut Butter Cookies, which is another featured recipe for their International Bacon Day Celebration.