Ingredients
7
cups lightly packed 1-inch cubes French bread (8 oz)
2
cups shredded Cheddar cheese (8 oz)
2
cups chopped roma (plum) tomatoes (6 medium)
6
eggs
1 1/2
cups milk
1
teaspoon Dijon mustard
1
teaspoon dried basil leaves
1/2
teaspoon salt
6
slices bacon
Description
Hosting A Brunch Is A Breeze When You Make A Do-ahead Egg Bake.
Pillsbury
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter