Bacon Breakfast Casserole (Print Version)
# Ingredients:
→ Base
01 -
12 slices white bread, crusts removed
→ Filling
02 -
8 slices bacon, cooked and chopped
03 -
1 can (284 ml) sliced mushrooms, drained
04 -
2 green onions, sliced
05 -
1.5 cups (180 g) cheddar cheese, shredded
→ Custard
06 -
4 large eggs, beaten
07 -
2 cups (480 ml) milk
# Instructions:
01 -
Grease a 23x33 cm casserole dish thoroughly to prevent sticking.
02 -
Arrange 6 bread slices at the bottom of the dish. Distribute bacon, green onions, cheddar cheese, and mushrooms evenly over the bread. Cover with the remaining 6 bread slices to form a second layer.
03 -
In a bowl, whisk together milk and beaten eggs until fully combined.
04 -
Pour the milk and egg mixture evenly over the layered bread and fillings. Cover the dish and refrigerate for at least 1 hour or up to overnight for optimal texture.
05 -
Preheat oven to 175°C. Remove cover and bake casserole for 1 hour, or until the top is golden and custard is set.
06 -
Garnish with extra green onions if desired before serving.
# Notes:
01 -
For best results, allow the assembled casserole to rest overnight to ensure full absorption of the custard.