|
|
Category |
|
Breakfast - Brunch
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
12 slices wheat bread, crust trimmed
|
|
12 slices Oscar Meyer bacon, crisply cooked, crumbled
|
|
2 cans (4oz) sliced mushrooms , drained
|
|
4 green onions, sliced
|
|
1 lb (16oz) Velveeta reduced fat cheese, cut up
|
|
9 eggs
|
|
3 cups milk
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Place 6 bread slices in bottom of greased 13x9 pan; top with bacon, mushrooms, onions and cheese. Cover with remaining 6 bread slices
|
|
|
Beat eggs and milk with wisk in large bowl until well blended - pour over bread. Refrigerate 1 hour or overnight.
|
|
|
Bake at 350 degrees for 50 minutes to 1 hour or until knife inserted comes out clean. Let stand 10 minutes before serving.
|
|
|
|
|
Originally Submitted
2/25/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Velveeta Breakfast Bake recipe to your own private DesktopCookbook.
|