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This is one of those easy make ahead breakfast casseroles for those busy mornings. It’s a little more on the grown up side, but still pretty tasty. I would cut back on the garlic a little if you use the already jarred minced garlic. (Yes I was lazy and in a hurry.)

Egg ‘n’ Provolone Breakfast Casserole
(Adapted from Better Homes and Gardens)

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12 ounces bacon, coarsely chopped
¾ cup chopped shallots or onion
2 cloves garlic, minced
6 1-inch slices French bread
2 tablespoons butter, softened
1 cup shredded provolone or Swiss cheese (4 ounces) I used Swiss
6 eggs
1 ½ cups whipping cream, half-and-half, light cream, or whole milk
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper

The day before: in a large skillet cook bacon over medium heat until crisp.

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Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Add shallots and garlic to the reserved drippings.

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Cook and stir until garlic is fragrant and just starting to brown. Remove from heat and set aside.

Meanwhile, grease a 10-inch oven going skillet or 2-quart square baking dish; set aside. Spread one side of the bread slices with butter.

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Cut bread into 1-inch cubes. Place half of the bread cubes in the prepared skillet.

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Sprinkle with half of the bacon.

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Top with the remaining bread cubes and the remaining bacon. Spoon shallot mixture over layers in skillet; sprinkle with cheese (Skillet will be full).

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In a medium bowl whisk together eggs, cream, dry mustard, salt, and pepper.

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Gradually pour egg mixture over layers in skillet; cover and chill overnight.

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Day of: Preheat oven to 325 degrees F. Bake casserole, uncovered for 45-50 minutes or until center is set.

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