MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Egg 'n' Provolone Breakfast Casserole
Categories: Pork, Cheese, Dairy, Breads, Vegetables
Yield: 8 Servings
12 oz Bacon, coarsely chopped
3/4 c Chopped shallot or onion
2 cl Garlic; minced
6 sl (1") French bread
2 tb Butter; softened
1 c Shredded provolone or
- Emmenthaler cheese
6 lg Eggs
1 1/2 c Whipping cream,
- half & half, light cream,
- or whole milk
1 ts Dry mustard
1/2 ts Salt
1/4 ts Ground black pepper
In a large skillet cook bacon over medium heat until
crisp. Using a slotted spoon, remove bacon and drain on
paper towels, reserving 1 tablespoon drippings in skillet.
Add shallots and garlic to the reserved drippings. Cook
and stir until garlic is fragrant and just starting to
brown. Remove from heat and set aside.
Meanwhile, grease a 10" ovengoing skillet or 2-quart
square baking dish; set aside. Spread one side of the
bread slices with butter. Cut bread into 1-inch cubes.
Place half of the bread cubes in the prepared skillet.
Sprinkle with half of the bacon. Top with the remaining
bread cubes and the remaining bacon. Spoon shallot mixture
over layers in skillet; sprinkle with cheese (skillet will
be full).
In a medium bowl whisk together eggs, cream, dry mustard,
salt, and pepper. Gradually pour egg mixture over layers
in skillet; cover and chill overnight.
About 1 hour before leaving home, Set oven @
325ºF/165ºC degrees F. Bake casserole, uncovered, for 45
to 50 minutes or until center is set. Cover skillet with
foil; tightly wrap entire skillet in foil. Tote casserole
in an insulated carrier.
At the tailgating site, immediately cut casserole into
wedges or squares. Serve within 2 hours after removing
casserole from oven.
Makes: 8 servings
Better Homes & Gardens | April 2016
MM Format by Dave Drum - 12 April 2016
Uncle Dirty Dave's Archives
MMMMM
... The dinosaurs should have cut back on gluten.
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