“I got this recipe back in the 70's from a co-worker. I have been making it ever since. Makes the perfect casual brunch entree for a crowd. Serve it with fresh fruit and your all set! I use a large aluminum foil baking pan. Make the night before or a minimum 4 hours ahead. Be sure to take out of the fridge an hour before baking.”
1hr 45mins

Ingredients Nutrition

  • 12 ounces sharp cheddar cheese, grated
  • 1 lb bacon, cooked and crumbled
  • 16 slices hearty white bread, may use less depending on an size
  • 8 extra large eggs
  • 3 cups milk, any type
  • 12 teaspoon dry mustard
  • 1 cup butter
  • 2 cups potato chips, crushed, set aside


  1. Assemble the night before.
  2. Grease pan with a light coat of nonstick cooking spray or butter.
  3. Trim the crusts off the bread slices. Butter on one side of bread.
  4. Place buttered slices of bread **butter side up on the bottom of the baking dish.
  5. Sprinkle with all the bacon and cheese.
  6. Top with layer of buttered bread slices, butter side up.
  7. Beat eggs, milk and mustard together.
  8. Pour over bread, gently press slices into the egg mixture to coat. Cover with foil and refrigerate overnight.
  9. In the morning:
  10. One hour before baking, remove from fridge and bring to room temperature. (cuts down on the baking time).
  11. Preheat oven to 350°.
  12. Bake COVERED for 40 minutes. After 40 minutes remove foil.
  13. Continue baking for approximately 10-15 minutes until center is done and top is lightly browned. *check fro doneness like you would a cake.
  14. Top with crumbled potato chips, bake for an additional 5 minutes.
  15. Let stand for 5-10 minutes before slicing into squares.
  16. NOTES:
  17. To halve the recipe, use an 8x8 pan and approx 6-8 slices of bread.
  18. 9x12 pan, use approx 12 slices.
  19. Large aluminum baking pan, use 18 slices.

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