The Tailgater's Handbook Recipe for Canadian Bacon Breakfast Cassarole

Breakfast Cassarole

L to R Mary Stout, Carl Hynds, Mary Dee (her recipe) and Mick Daily of Purdue


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 and then bake the dish, 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 newspaper and then your buns etc that are going to be used at the tailgate. Heat the dish, at your tailgate, on your grill or stove until warm inside.

This dish goes great with a Bloody!

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