This is a great holiday morning casserole, hearty and fast and just right to fill up the kids (and him) until the big dinner is ready. It can be as simple–or as complicated–as you want it to be. It’s a versatile recipe, easy to add on to according to your tastes, and best of all, you can make it ahead, stick it in the fridge overnight.
Servings: manyPrep Time: 30 minutes Cook Time: 1 hour
12 slices bacon, cooked and crumbled
4 cups cubed bread
1/2 cup butter, melted
2 cups cheese, grated
1 1/2 cups milk
1/2 cup sour cream
salt and pepper to taste
additions, to taste (other chopped veggies etc)
Cook and crumble bacon; set aside. Cube bread. Grease a 9 × 13 pan. I cut big cubes, and that makes a difference in what fills up a cup. Also, I use thick-sliced homemade. If you’re using a different sort of bread, it might be different for you, so adjust accordingly. You want the bread to loosely cover the bottom of a 9 × 13 pan.
Melt butter (or margerine) and pour over the bread cubes in the pan. Toss with shredded cheese. I use a Mexican Fiesta blend. Use whatever cheese you like. Whisk eggs, milk, and sour cream.
If you’re adding sauteed vegetables, add them to the eggs, milk, and sour cream after you’ve whisked them. Add salt and pepper if you like. I use peppered bacon. Bacon is pretty salty, and it’s peppered, so I don’t add anything at this point.
Pour mixture evenly over bread cubes and cheese.
Sprinkle bacon (or whatever) over the top of the casserole. I like to toss chives over it, too. Cover with foil. You can cook this right away, or let it sit in the fridge overnight. Bake at 325-degrees, covered, for 45 minutes. Remove cover and bake another 15 minutes.
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