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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in a magazine and loved it. So I thought I would share. Awesome breakfast or brunch! Ingredients:
8 slices of bread |
1-1/2 cups shredded cheddar, divided |
4 green onions, chopped, divided |
7 slices of bacon, cooked, drained and chopped |
2 large tomatoes, thinly sliced |
6 eggs |
3 cups milk |
1 tbsp grey poupon dijon mustard |
1 tbsp worcestershire sauce |
Directions:
1. Arrange half of the bread slices on counter. Sprinkle with half each of cheese and onions, sprinke with bacon. Top with remaining bread slices.
2. Cut each sandwich in half, crosswise. Arange halves, overlapping, alternating with tomato slices in a greased 13x9 baking dish.
3. Beat eggs, milk, mustard and worcestershire sauce with wire whisk until blended; pour over sandwiches in baking dish.
4. Cover and refrigerate at least 6 hours or up to 24 hours.
5. Preheat oven to 350 degrees. Remove cover from baking dish, sprinkle casserole with remaining 3/4 cup cheese and remaining onions. Bake about 1 hour or until center is set. Remove from oven.
6. Let stand 10 minutes before cutting into pieces to serve.
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