Overnight Breakfast Casserole
Our recipe for Overnight Breakfast Casserole with bread, bacon and eggs is so easy you can pull it together in just 10 minutes. Let it sit overnight in the fridge so the bread soaks up all of the great flavor. Then all you need to do it bake it in the morning. It's a great dish for entertaining since all of the work is done ahead of time.
Ingredients
6 slices Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes
4 slices bacon, cooked and crumbled
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
1 cup milk
4 egg
1 cup shredded Swiss cheese or Gouda cheese (about 4 ounces)
1 cup halved grape tomatoes
4 slices bacon, cooked and crumbled
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
1 cup milk
4 egg
1 cup shredded Swiss cheese or Gouda cheese (about 4 ounces)
1 cup halved grape tomatoes
Instructions
Place the bread cubes and half the bacon into a lightly greased 8x8x2-inch baking dish.
Beat the soup, milk, eggs and 3/4 cup cheese in a medium bowl with a fork or whisk. Pour the milk mixture over the bread and bacon. Stir and press the bread cubes into the milk mixture to coat. Top with the remaining bacon, cheese and the tomatoes. Cover and refrigerate for 4 hours or overnight.
Heat the oven to 400°F. Bake, uncovered, for 40 minutes or until a knife inserted in the center comes out clean.
Beat the soup, milk, eggs and 3/4 cup cheese in a medium bowl with a fork or whisk. Pour the milk mixture over the bread and bacon. Stir and press the bread cubes into the milk mixture to coat. Top with the remaining bacon, cheese and the tomatoes. Cover and refrigerate for 4 hours or overnight.
Heat the oven to 400°F. Bake, uncovered, for 40 minutes or until a knife inserted in the center comes out clean.
Overnight Breakfast Casserole
Our recipe for Overnight Breakfast Casserole with bread, bacon and eggs is so easy you can pull it together in just 10 minutes. Let it sit overnight in the fridge so the bread soaks u...
Directions
Print
Place the bread cubes and half the bacon into a lightly greased 8x8x2-inch baking dish.
Beat the soup, milk, eggs and 3/4 cup cheese in a medium bowl with a fork or whisk. Pour the milk mixture over the bread and bacon. Stir and press the bread cubes into the milk mixture to coat. Top with the remaining bacon, cheese and the tomatoes. Cover and refrigerate for 4 hours or overnight.
Heat the oven to 400°F. Bake, uncovered, for 40 minutes or until a knife inserted in the center comes out clean.
Ingredients
6 slices Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes
4 slices bacon, cooked and crumbled
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
1 cup milk
4 egg
1 cup shredded Swiss cheese or Gouda cheese (about 4 ounces)
1 cup halved grape tomatoes
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