- 8 slc French bread
- 2 c shredded cheddar cheese
- 8 or more slices bacon
- 4 green onions
- 2 tomatoes
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- 6 eggs
- 1 Tbsp dijon mustard
- 1 Tbsp worcestershire sauce
- 1 c milk
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2. Cook bacon until crispy.
3. Butter bread slices.
Arrange buttered bread on work surface and top with bacon, 1/2 of the onion and
1/2 of the cheddar cheese. Top with remaining bread slices.
4. Cut sandwiches in half and arrange in casserole dish, top with sliced tomatoes.
5. Whisk together eggs, mustard, milk and worcestershire sauce and pour over sandwiches. Refrigerate 6-24 hours.
6. Sprinkle casserole with remaining cheese and green onions. Bake 50 minutes to 1 hour or until center is set. Remove from oven and let set 10 minutes. Cut into serving pieces and serve.
