1 (9.5-oz.) package frozen mozzarella-and-Monterey Jack cheese Texas toast, chopped
3 plum tomatoes, seeded and chopped (about 1 1/4 cups)
8 fully cooked bacon slices, chopped
1 cup grated Cheddar cheese
Garnish: fresh basil leaves
How to Make It
Whisk together first 6 ingredients until blended.
Layer half of Texas toast in a lightly greased 11- x 7-inch baking dish; sprinkle with half each of tomatoes, bacon, and cheese. Repeat layers once. Pour egg mixture over toast and cheese. Cover and chill 4 to 24 hours.
Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish, if desired.
*1 1/4 cups egg substitute may be substituted.
Note: For testing purposes only, we used Pepperidge Farm Mozzarella and Monterey Jack Texas Toast.
Texas Toast Bread Pudding: Omit dried basil, tomatoes, and bacon. Proceed with recipe as directed.
Sausage Roll Casserole: Omit dried basil, tomatoes, and bacon. Increase cheese to 1 1/2 cups. Substitute 1 (18-oz.) package frozen sausage wrap rolls for Texas toast. Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage. Proceed with recipe as directed.
Note: For testing purposes only, we used Sister Schubert's Sausage Wrap Rolls.
I have made this for several special occasion brunches with outstanding reviews. I used fresh basil instead of dried because I had it in my garden. I also use the New York brand garlic cheese toast because I prefer it. I tried the Pepperidge Farms, but didn't like the taste as well. I usually prepare it the night before and let it sit overnight in the fridge. Fantastic!
Enjoyed the dish, but would improve it by omitting the bacon and adding Italian sausage, instead. This change would have bumped it up another star. The bacon flavor was out of place with the other distinctive Italian herbs and spices. Was nice served with blueberries, bananas & green grapes.