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Farmers Almanac
The 2012 Farmers Almanac
Farmers' Almanac

Bacon and Egg Casserole

by Farmers' Almanac Staff | Monday, March 7th, 2011 | From: Breakfast, Entrées

Bacon and Egg Casserole

Ingredients:
6 large eggs
1 3/4 cups milk
4 slices bread, torn, or 3 croissants, sliced and torn into 1-inch pieces
8 to 12 slices bacon, cooked and crumbled
10 to 15 grape tomatoes, sliced, or 2 small tomatoes, diced
1 1/2 cup shredded cheddar cheese
Salt and pepper

Directions:
Whisk eggs and milk in bowl; set aside. Arrange torn bread over bottom of buttered 2-quart baking dish. Sprinkle bacon pieces and layer tomato slices on top of bread. Top with cheddar cheese, then pour egg mixture evenly over top. Sprinkle with salt and pepper. Bake 35 to 40 minutes at 350 degrees, until puffy and lightly browned. Makes 4 to 6 servings.

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