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Savory Breakfast Casserole

Savory Breakfast Casserole
  • 1 La Brea Bakery baguette, cut into 1 inch cubes

  • ½ lbs bacon, diced

  • 8 medium eggs

  • 1 ¼ C whole milk

  • 1 C grated cheddar cheese

  • ½ Tsp ground black pepper

  • ½ Tsp salt

  • 2 thin sliced green onions (to sprinkle on top)


1. Grease a 9x13-inch pan. Evenly layer in the bread cubes.

2. In a medium skillet, cook the bacon over medium heat, stirring occasionally, until it is cooked through. Remove from heat, including any rendered bacon fat, and allow to cool slightly.

3. As the bacon is cooking, in a large bowl, beat the eggs. Mix in the milk, cheese, pepper and salt. Mix in the bacon when it is done.

4. Carefully pour the egg mixture over the bread cubes and give it a stir so everything is evenly coated. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid.

5. Cover and let sit for at least 30 minutes, but preferably let the casserole sit in the refrigerator overnight.

6. When you are ready to bake the casserole, preheat the oven to 350°F. Bake the casserole in the middle oven rack uncovered for 45 - 55 minutes, until the middle of the casserole is set, and the top has browned. A toothpick inserted in the middle of the casserole should come out clean.

7. Remove the casserole from the oven and allow to cool slightly. Garnish with green onions and serve warm.