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Canadian bacon Breakfast Casserole


8 slices of Pepperidge Farm or similar type white bread
8 oz. shredded Monterey Jack cheese
8 oz. cream cheese
4 oz. green drained chili peppers
8 oz pkg. Canadian Bacon slices
12 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of garlic salt
dash red pepper
1 1/2 cup of shredded cheddar cheese
Cut bread into cubes including the crust. Arrange evenly in a greased, shallow three quart casserole dish. Cut the Canadian bacon slices into 1/2 inch cubes and then cover the bread with them. Sprinkle with Monterey Jack, cheddar and cream cheeses. Top with chili peppers. In a large bowl beat eggs until mixed and then stir-in milk, mustard, red pepper and garlic salt. Pour this mixture over casserole mix, cover with foil and chill overnight in refrigerator.

On game day
Preheat oven to 350.
Bake the casserole, uncovered for about 50 minutes or until a knife can be inserted into the center and will come out clean. Re-cover with the foil and pack the dish in your warming cooler/heater or in the bottom of a cardboard box covered by towels and then your buns etc. that are going to be used at the tailgate. Heat the dish, at your tailgate, on your grill or Coleman oven until warm inside. We cut the pieces and put them on foil to fit on the grill or in the oven.