Sunday Eggs And Bacon
|Bacon||1⁄2 Pound, cut into 1 inch strips|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Cubed bread||2 Cup (32 tbs) (Use Firm Textured Bread Variety)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Milk||1 Cup (16 tbs)|
|Dry mustard||4 Teaspoon|
1. Preheat the oven to 425°F. Cook the bacon in a heavy 12-inch skillet over moderately high heat until crisp—about 5 minutes. Drain on paper toweling and set aside.
2. Melt the butter-in the oven in a 1-quart casserole. Add the bread cubes to the casserole, sprinkle with the cheese, and toss well.
3. In a small bowl, beat the eggs with the milk, mustard, and salt. Pour the egg mixture over the cheese and bread, and sprinkle with the bacon. Bake, uncovered, for 25 minutes. Let stand for 5 minutes before serving.