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Overnight Cheese and Bacon Bake
Ingredients:
5 c. soft bread cubes
1 1/2 c. grated Swiss cheese (6 oz.)
1 c. grated Monterey jack cheese (4 oz.)
1 lb. bacon, cooked and crumbled
8 eggs, beaten
1 2/3 c. milk
1/4 c. white wine
2 green onions, chopped
1 tbsp. prepared mustard
1/4 tsp. pepper
Directions:
1. The Day Before: Butter a 9 x 13-inch baking dish. Spread bread cubes in dish. Sprinkle with cheeses and bacon. Combine remaining ingredients and pour over all. Cover with aluminum foil and refrigerate at least 4 hours or overnight.
2. Remove dish from refrigerator and let stand at room temperature 20 minutes. Preheat roaster oven to 325° F. Leave dish covered and bake 1 hour or until set. Remove foil during last 10 minutes.
Serves: 12-15
Success Tip: Cook the bacon in the microwave for less mess and easier cleanup. Place 3 paper towels on a microwave-safe plate or dish. Arrange a layer of bacon strips on the paper towels. Cover with a paper towel and arrange another layer of bacon strips. Continue with the rest of the bacon. Cover with a paper towel. Microwave on high (100%) power, 30-40 seconds per slice. Turn dish halfway through cooking time. Let bacon rest 5 minutes. Remove from paper towels. Crumble when cool.
Substitution: Use 1/4 cup of chicken broth or bouillon in place of the white wine if you prefer.
*Recipe provided by Hamilton Beach.
