How to Make a Bacon Cheddar Breakfast Casserole

Are you planning a brunch? Here is a make-ahead (if you want to) breakfast casserole that serves 6 to 8 people. It's also a great supper for a family.

Things You'll Need

• 1/2 cup finely chopped onions (optional)
• 1/2 cup finely chopped green pepper (optional)
• 1/2 cup thinly sliced mushrooms (optional)
• 1 tablespoon minced garlic (optional)
• 1 pound bacon, cooked, cooled and chopped
• 12-15 slices white bread
• 1 stick softened butter
• 2 cups shredded cheddar cheese
• 8 eggs
• 1 cup heavy cream
• dash of hot sauce

Instructions

1. Prepare any of the vegetables--onions, green peppers, garlic and mushrooms--if you intend to include them. First chop them. Then saute them together in about 2 tablespoons of oil until they are softened and just beginning to brown. Remove them from the heat and place them in a bowl. You will be adding them to the bacon cheddar breakfast casserole later.

2. Fry the bacon until the sides are crispy but not burnt. Remove the slices from the pan to a plate that is covered by a paper towel so that the excess bacon fat will be absorbed by the towel. Let the bacon cool. Then chop it into bits and set aside.

3. Preheat oven to 350 degrees, unless you plan to make the casserole ahead. Grease a 9 x 13 inch casserole dish. Cut the crusts off the bread. Butter both sides of each piece of bread.

4. Place the eggs in the mixing bowl and whisk or beat them until they are frothy and a rich lemony color. Mix in the heavy cream and a dash of hot sauce.

5. Assemble the first layer of the bacon cheddar breakfast casserole. First, place half of the bread on the bottom of the pan. Leave 6 slices whole. Cut 3 slices in half and continue to cut them so that the entire bottom of the pan is covered with the bread. This will take half of the bread. Save the rest for another layer. Next spread the vegetables, bacon and 1 cup of the shredded cheddar cheese on top of the bread.

6. Add the second layer of bread so that the entire casserole is covered by the remaining slices. Cut some of the slices to fit the gaps as needed. Pour the egg mixture evenly over the bread. Spread the remaining shredded cheddar cheese on top. Cover with aluminium foil.

7. Bake in a 350 degree oven for 45 minutes or until the casserole pulls away from the pan. Remove the aluminium foil and bake for an additional 10 minutes or until the cheese on top begins to brown. Serve hot.

Tips & Warnings

• Throw the crusts that you removed from the bread to the birds or use them to make bread crumbs.

• If you make this ahead, place it in the refrigerator until you are ready to bake it. You can bake it the night before.