This is one of those easy make ahead breakfast casseroles for those busy mornings. It’s a little more on the grown up side, but still pretty tasty. I would cut back on the garlic a little if you use the already jarred minced garlic. (Yes I was lazy and in a hurry.)
Egg ‘n’ Provolone Breakfast Casserole
(Adapted from Better Homes and Gardens)
12 ounces bacon, coarsely chopped
¾ cup chopped shallots or onion
2 cloves garlic, minced
6 1-inch slices French bread
2 tablespoons butter, softened
1 cup shredded provolone or Swiss cheese (4 ounces) I used Swiss
1 ½ cups whipping cream, half-and-half, light cream, or whole milk
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
The day before: in a large skillet cook bacon over medium heat until crisp.
Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Add shallots and garlic to the reserved drippings.
Cook and stir until garlic is fragrant and just starting to brown. Remove from heat and set aside.
Meanwhile, grease a 10-inch oven going skillet or 2-quart square baking dish; set aside. Spread one side of the bread slices with butter.
Cut bread into 1-inch cubes. Place half of the bread cubes in the prepared skillet.
Sprinkle with half of the bacon.
Top with the remaining bread cubes and the remaining bacon. Spoon shallot mixture over layers in skillet; sprinkle with cheese (Skillet will be full).
In a medium bowl whisk together eggs, cream, dry mustard, salt, and pepper.
Gradually pour egg mixture over layers in skillet; cover and chill overnight.
Day of: Preheat oven to 325 degrees F. Bake casserole, uncovered for 45-50 minutes or until center is set.