1 pound sliced bacon
8 slices whole wheat bread
6 eggs
1 1/2 cups milk
1 cup shredded Cheddar cheese (about 4 ounces)
1/2 teaspoon dry mustard
Salt and pepper to taste


1. Cut strips of bacon crosswise into 1/2-inch pieces. !n a large skillet over medium heat, cook bacon until crisp; remove to paper towels.
2. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside. Beat eggs until foamy; stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture, season with salt and pepper; spoon into buttered 8-inch square baking dish. Cover tightly and refrigerate overnight.
3. Preheat oven to 325 degrees F. Remove from refrigerator, let stand at room temperature for 15 minutes. Bake, uncovered, for about 45 minutes or until a knife inserted midway between center and outer edge comes out clean.

This breakfast casserole is prepared entirely the night before, making it perfect for a lazy weekend brunch.

Bacon and Egg Strata
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