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.
Betty Crocker
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