Prep Time
15 Mins
Chill Time
4 Hours
Bake Time
55 Mins
Stand Time
5 Mins
Yield
Makes 6 servings
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

How to Make It

Step 1

Whisk together first 6 ingredients until blended.

Step 2

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.

Step 3

Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish, if desired.

Step 4

*1 1/4 cups egg substitute may be substituted.

Step 5

Note: For testing purposes only, we used Pepperidge Farm Mozzarella and Monterey Jack Texas Toast.

Step 6

Texas Toast Bread Pudding: Omit dried basil, tomatoes, and bacon. Proceed with recipe as directed.

Step 7

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.

Step 8

Note: For testing purposes only, we used Sister Schubert's Sausage Wrap Rolls.

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