Blue Grass Quality Meats Breakfast Casserole

  • 8 slices of firm white bread
  • 1 lb. Blue Grass Bacon, fried crisp and crumbled
  • 1 1/2 cups grated sharp cheddar cheese
  • 1 1/2 cups grated Monterey Jack cheese
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped red and green peppers
  • 10 eggs
  • 2 cups milk
  • 2 teaspoons dry mustard
  • Salt and pepper to taste

Cut the bread slices into 1” cubes.
Grease a 9” x 13” baking dish.
Layer the bread cubes in the bottom of the baking dish.
Beat together eggs, milk, mustard, salt and pepper. Stir in bacon, onion, peppers, 1 cup of Cheddar cheese and 1 cup of Monterey Jack cheese and mix well.
Pour over the bread cubes.
Cover and chill for 8 hours or overnight.
Preheat oven to 350°F.
Top casserole with remaining 1/2 cup of Cheddar cheese and 1/2 cup of
Monterey Jack cheese.
Bake for 45-50 minutes or
until the middle is set.
Cut into squares to serve.
Serves 8 – 10