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Breakfast/brunch

Bacon Breakfast Casserole

Bacon Breakfast Casserole recipe
photo by:kraft
I substituted cooked hash browns (shredded potatoes) for the initial layer of bread that were seasoned ever so slightly with powdered chicken bouillion. The dish turned out...read more
posted by
madelynesmom1101
on 9/4/2012
time
prep:
20 min
total:
2 hr 30 min
servings
total:
6 servings
Magazine Acquisition

what you need

8
slices  white bread, crusts trimmed, divided
8
slices  OSCAR MAYER Bacon, crisply cooked, crumbled
1
can  (4 oz.) sliced mushrooms, drained
2
 green onions, sliced
1-1/2
cups  KRAFT Shredded Mild Cheddar Cheese
4
 eggs
2
cups  milk

Make It

PLACE 4 of the bread slices on bottom of greased 8-inch square baking dish; top with bacon, mushrooms, onions and cheese. Cover with remaining 4 bread slices.

BEAT eggs and milk with wire whisk until well blended; pour over bread; cover. Refrigerate at least 1 hour or overnight.

BAKE, uncovered, in preheated 350°F-oven for 1 hour or until center is set. Let stand 10 minutes before cutting to serve.

Kraft Kitchens Tips

Substitute
Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and fat-free milk.
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