Friday, November 5, 2010

Bacon Cheese Sandwich Casserole

Here is a twist I put on a recipe from a 1950's Betty Crocker cookbook. I made just two ingredient additions, but I think it's a winner. Crispy, like a savory French toast, it makes a filling supper or novel breakfast.

10 slices bread
5 slices cheese
8 slices bacon, cooked until crispy
2 eggs, beaten
2 1/2 cups milk
1 tsp. salt
1/4 tsp. mustard powder
1/4 tsp. garlic powder
1/8 tsp. black pepper

Grease a 13" X 9" baking dish. Place five slices of bread on the bottom of the dish. Arrange slices of cheese over slices of bread. Break each slice of cooked bacon in half, and place three bacon halves on top of each slice of cheese. Top each open-faced sandwich with another slice of bread.

In a small bowl, whisk eggs, milk and seasonings until blended. Pour the entire mixture over the sandwiches, making certain that each sandwich is moistened with the egg mixture. Refrigerate dish for at least two hours to ensure that the egg mixture soaks into the bread.

Bake in a preheated 350 F oven for one hour or until golden brown on top.

Serves 4 (or two with huge appetites!)

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