Breakfast Casserole.
Breakfast casserole. Like the ones you have had a million times. But, still, yummy. 
Breakfast Casserole (This is the whole recipe…but in my pictures, I halved it.)
12 slices of bread - torn in chunks
1 dozen eggs - well beaten
3 cups milk
1 lb. crumbled cooked bacon (you can use ham or sausage, too) - I like the Real Bacon package you can find by the salad dressings in your local grocery store. It’s easy. If I have to, I’ll actually cook a pound of bacon and crumble it, but that takes a ton more time.
2 cups shredded cheddar cheese
salt and pepper to taste
Preheat oven to 350 degrees (if you’re going to bake it right away). Put bread in the bottom of a 9×13 pan. Over the bread, sprinkle bacon and half the cheese. Combine eggs, milk, salt and pepper. Pour mixture over the ingredients in the pan. Stir it all up in the pan to get the cheese and bacon well distributed. Sprinkle remaining cheese over the top.
You can let this stand overnight if you want. You can also bake it right away as long as you make sure all the bread gets saturated with the eggs. Whatever time allows. I always bake mine right away. 350 degrees for one hour.
Your French Toast Casserole was GREAT!! I think I’ve had this one before, but your instructions do look easier for some reason…I think I’ll have them both tonight, for dinner. I LOVE breakfast for dinner!!!
Crap, I lost my post. I forgot to but my name in. I hit the back button and it was gone. I am not typing it again. Here is a recap.
Looks good. I make same with bizquick, no recipe. I will have to try your french toast casserole. Are they almost the same recipe?
I have mis-trained my kids. One doesn’t like eggs, and the other doesn’t like them scrambled. Where did I go wrong???
I second the yummy french toast casserole. Everyone devoured it last night. I’m making it for Bible study next week, although I may add some pecans and/or little apple chunks. We’ll see. I like to fiddle with recipes.
Yum - I’d eat that - but I think I’d save some bread for toast. I so love buttery toast.
Hehehe I just found this right after reading your post. Fitting, no?
http://4.bp.blogspot.com/_tg5zZZnf6e4/Sfi8_EvdwwI/AAAAAAAAC-o/oYLFzRD6HZk/s1600-h/E%2BP.breakfast.jpg
One dozen eggs?!? One POUND of bacon?!? Yikes! I think I would cut that recipe in half, too. (Well, actually, the ‘pound of bacon’ thing doesn’t sound too extreme.)
That Bag O’ Bacon looks suspiciously like a bag we keep on our counter near the Meaty Bones and GoodLife Recipe kibble. You sure that’s “people food”, Beth? (Casserole looks awesome, though - seems absolutely everyone is into the egg bake these days. Wee “elderly” make ours with Eggbeaters, skim milk, 2% milk, turkey sausage - and you know, it still isn’t half bad! I usually eat that half, at least….ba-da-bing.)
Your pan in pics doesn’t look 9×13. It looks square. Or is this an camera trick?
Oh by the way, I am currently using your recipe to make lunch. I can’t wait til its done.
Did you like it?
Read the words immediately following the name of the recipe…
Aaahhhh…..I did not read it carefully. Half recipe. So did you use a square or rectangle pan?
Yes, it was very good. I used ground beef instead of bacon. I’d rather use bacon, but I wanted to save it so I could eat it plan. I ate a lot of it and took an hour nap afterward. I must try the french toast casserole now.
The French Toast Casserole is ya-ummy!!! My son’s friend, Titus, who just got out of the Army (served 6 years as a Ranger) is spending the night tonight I’m making it tomorrow morning for them, but I’ll have to double the recipe. And of course there’ll be lots of bacon on the side!!