Ingredients
6 slices white bread
4 beaten eggs
1/2 tsp. dry mustard
dash of pepper
1/2 lb. bacon
3/4 lb. cheese, grated (sharp is better)
2 c. milk
1/2 tsp. salt
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Butter 2-quart casserole dish. Trim crusts and cube bread. Layer bread and cheese in casserole making two layers of each. Mix eggs, milk and seasonings. Pour over bread/cheese, cover and refrigerate overnight. Bake at 350° for 1 hour. While baking casserole, fry bacon crisp. Crumble bacon on top of casserole the last 10 minutes of baking. Serve immediately.