Bakin’ With Bacon and The King

 

Welcome to the Castle Kitchen!

Hello bacon lovers – I’ve done several bacon/egg type casseroles for you before but this next one works as a “make ahead and let it sit overnight” casserole OR a “make it now” kind of casserole and I gave you info on BOTH options!    Choices – nice when we have choices right?    This sure is good and the info that you can add what you want stands – clean out the refrigerator – that’s what casseroles are for (although I have to admit my Mom and Dad liked it with this recipe precisely).    Another note – this calls for Brioche Bread or Challah……the reality is any bread will do but if you can GET Brioche – it is so delicious – Mom likes the “mile sweetness” of Brioche.   She buys Brioche rolls for sandwiches.    SO – here we go!

Overnight Bacon Breakfast Casserole

Note:  Below is how to make this casserole the day you want to serve it – if you would like to do the prep the night before, here are additional notes!

• It’s best to treat this as an overnight Bacon Breakfast Casserole, but if you’re reading this and need to get this in the oven this morning, relax. Follow the recipe, but give your bread cubes a good poking with a fork before pouring in the liquid. That will help encourage the bread to soak in the egg mixture quicker. Just leave the casserole on the counter for at least 30 minutes before baking.
• I love using brioche bread in this casserole, because of its richness, slightly sweet taste, and soft texture. Challah also works great in this make ahead breakfast casserole since the hearty bread goes with the bacon.
• This is a simple recipe with straight forward flavors. Feel free to add in onions, red or green peppers, and or other mix-ins of your choice. Cook the mix-ins with the bacon first, to rid any excess water, and then simply mix into the custard.

INGREDIENTS – Be advised!   This is a recipe for 12 so obviously halve it for 6 AND it’s great reheated!

• 12 slices (about 1-lb) brioche bread – cubed into 1-inch cubes
• 1/2 lbs bacon (use more bacon if you desire) – cut into 1″ pieces
• 8 medium eggs
• 1 1/4 cup whole milk
• 1 cup grated cheddar cheese
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 whole green onions (white and green parts) – sliced thinly, for topping

INSTRUCTIONS

• Grease a 9×13-inch pan. Evenly layer in the brioche bread cubes.
• 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.
• 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.
• Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid.
• Cover and let sit for at least 30 minutes, but preferably let the casserole sit in the refrigerator overnight.
• When you are ready to bake the casserole, preheat the oven to 350°F / 180°C. Bake the casserole in the middle oven rack 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.
• Remove the casserole from the oven and allow to cool slightly. Garnish with green onions and serve warm.

Have a giggle but above all – have some bacon!

Happy Bacon Caturday From The King of Baconia!!!!