This bacon and egg casserole combines with cheese to make one of the most scrumptious comfort food meals ever!
One of the best things about it is that it can (and preferably should) be made the night before you want to eat it and left in the refrigerator for the tastes to combine. The bacon juices and the eggs mix together and really soak into the bread. Yum!
This is enough to make a casserole for between four and six people - depending on how hungry they are. The ingredients are very flexible - don't get too hung up on exact measures. If you like a lot of cheese - just use more!
Like my egg storage solution? It's an egg skelter!
6 large eggs - home laid if possible
2 cups (500 mls; 1 pint) milk
2 cups (500 grammes; 16 oz) bacon
1 cup (250 grammes; 8 oz) grated cheese
9 pieces of bread, cut into cubes
1 teaspoon wet or 0.5 teaspoon dry mustard (optional)
A pinch of salt (optional).
Notes on ingredients :
This is a good base recipe and I enjoy it for its simplicity and mixture of tastes.
But if you want to spice it up, or bulk it out, you can add to it more or less whatever you like. Some family favourites to throw in are sausages, garlic (well, we do live in Italy!), tomatoes, spinach, mushrooms, bell peppers and onions - not all at the same time though!
It's very rich, and filling enough to eat on its own but if you're feeling particularly decadent - and hungry! - try it with chips (in American terms, fries).
I have some tried and tested utensils I like to use for most of my egg recipe dishes. These are those I use to make this delicious recipe.
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