Egg and Bacon Breakfast Casserole

This egg and bacon breakfast casserole is simple and all that you requirement for an awesome breakfast! Bread, Eggs, Bacon and lots of cheese – this recipe is a guardian!

This casserole is perfect for such a large number of reasons. It has all that you need for breakfast yet without huge amounts of effort. Layered with bread and finished with eggs, bacon, cheddar and veggies, it's generous, filling and a group pleaser in the event that you have companions or family over.

Ingredients:

• 2 tablespoons butter, softened
• 6 1-inch thick slices French bread
• 6 eggs, slightly beaten
• 1 pound bacon, coarsely chopped or bulk pork sausage
• 1 1/2 cups whipping cream, half-and-half, light cream, or whole milk
• 3/4-1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded colby and Monterey Jack cheese or American cheese (4 ounces)

Method: 

1. In a huge skillet, cook bacon over medium warmth until fresh. Deplete bacon on paper towels; dispose of drippings. (In the case of using Frankfurter, cook over medium-high warmth until dark colored. Deplete off fat.)

2. In the interim, oil a 2-quart oval or square baking dish; put aside. Spread one side of bread cuts with butter. Cut bread into 1-inch shapes. Place half of the bread 3D shapes in the readied heating dish. Sprinkle with half of the bacon. Top with the rest of the bread shapes and the rest of the bacon. Sprinkle with cheddar (dish will be full).

3. In a medium bowl, whisk together eggs, whipping cream, dry mustard, salt, and pepper. Continuously pour egg blend over layers in dish. Chill, secured, in the icebox for 2 to 24 hours

4. Preheat broiler to 325 degrees F. Prepare, revealed, for 50 to 55 minutes or until the point that middle is set (170 degrees F). Let remain for 10 minutes before serving. On the off chance that coveted, sprinkle with parsley. Makes 6 to 8 servings.