7/19/09

Bacon, Egg and Cheese Casserole Recipe

Praise the LORD, O my soul; all my inmost being, praise his holy name.
Psalm 103:1

This was the focus verse of Brother Ken's message today.
It is a beautiful verse! God is worthy!!

This recipe was inspired by one in the Pontotoc United First Methodist Church's new building fund cookbook. If you haven't gotten one of these, be sure to do so. It is only $10 and is filled with great recipes. The proceeds go to help this church reach our community with the Good News of Jesus Christ. Call the church for more details at (662)489-3076.

Bacon, Egg and Cheese Casserole

I am so sorry there is no picture of this lovely casserole. I was running late for church and just forgot to take a photo. It was pretty with all the bacon and cheese on top. A wonderful scent filled our home as this dish cooked in our oven. We had a great crowd in Sunday School! We licked the dish!! We all liked the tiny sweetness the Hawaiian bread gave this breakfast casserole. Yummy!! It's another keeper!! Photo next time!!

1 (16 oz.) Hawaiian bread loaf, cubed
2 cups shredded cheese - I used a co-jack blend
1 package pre-cooked bacon, chopped
8 eggs
2 1/2 cups milk - I used fat-free half-and-half
1/2 teaspoon each of Worcestershire sauce, salt and pepper

Place bread cubes into a 9x13 pan sprayed with Pam. Sprinkle with cheese and bacon.
Combine other ingredients and pour over pan. Press cubes into egg mixture with a spoon to be sure liquid is absorbed. Cover and refrigerate over night.
Set on counter for 30 minutes before baking.
Bake at 350 degrees for 30 - 45 minutes.

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