Overnight Breakfast Casserole
Ingredients
The base
-
9
slices
light bread, cubed
-
3
ounces
50% reduced fat sharp cheddar cheese, shredded
-
8
large
eggs
-
3½
cups
skim milk
The flavorings
-
1¼
teaspoons
dry mustard powder
-
1
teaspoon
salt
-
½
teaspoon
black pepper
The protein
-
6
slices
center cut bacon
Instructions
- Cook the bacon according to package directions, then drain and chop or crumble it.
- Mist a 9x13 baking dish with cooking spray and spread the bread cubes in the dish.
- Sprinkle the shredded cheese evenly over the bread cubes.
- In a large bowl, whisk together the eggs, milk, mustard powder, salt, and pepper until smooth.
- Pour the egg mixture over the bread and cheese, then sprinkle with the crumbled bacon.
- Cover the dish with plastic wrap or aluminum foil and refrigerate overnight.
- Remove the casserole from the refrigerator 30 minutes before baking.
- Preheat the oven to 350°F.
- Uncover the casserole and bake for 50-60 minutes until mostly set and a toothpick comes out clean.
- Let it stand for 10 minutes before cutting into 8 pieces to serve.
Nutrition Facts (estimated)
Servings
8 servings
Calories
201
Total fat
8g
Total carbohydrates
17g
Total protein
17g
Sodium
0mg
Cholesterol
0mg
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