Overnight Cheese and Bacon Bake

Overnight Cheese and Bacon Bake

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:
Roaster Oven
  • 5 cups soft bread cubes
  • 1 1/2 cups grated Swiss cheese (6 oz.)
  • 1 cup grated Monterey Jack cheese (4 oz.)
  • 1 pound bacon, cooked and crumbled
  • 8 eggs, beaten
  • 1 2/3 cup milk
  • 1/4 cup white wine
  • 2 green onions, chopped
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon pepper

Directions

1. The Day Before: Butter a 9 x13-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.
- Visit www.foodsafety.gov for more information.

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.

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