Laura's Egg Bake


1 package Ray’s Meats bacon

4 cups cubed day old Viera’s Sourdough bread

1/2 lbs asparagus, chopped

1/2 bunch spring shallots, chopped

1/2 bunch spinach, chopped

2 cups shredded Daniel’s Fuego or Smoky Scamorza cheese

10 eggs, slightly beaten

4 cup milk

1 tsp dried mustard

1 tsp salt

1/4 tsp onion powder

1/4 tsp pepper


  1. In a large skillet, cook and drain bacon.

  2. Meanwhile, place cubed bread in a well-buttered 9x13 pan. Sprinkle With cheese.

  3. In a medium bowl combine the remaining ingredients and pour evenly over bread and cheese. Sprinkle with bacon and cover. Chill in fridge over night.

  4. Preheat oven to 325 degrees. Bake uncovered for one hour or until the center is no longer jiggly. (Tent with foil if top begins to brown too quickly.

  5. Allow to rest for 10 minutes before serving. Serve topped with chopped parsley or chives.

Laura's Egg Bake