- 8 slices bacon
- 12 slices bread, crust removed
- 1/4 cup butter, softened
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 8 eggs, lightly beaten
- 3 cups milk
- Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain, crumble, and set aside.
- Spread 1 side of each bread slice with about 1 teaspoon butter. Arrange 1/2 the slices buttered side down in the bottom of a 9×13 inch baking dish. Layer with the crumbled bacon, 1/2 the Cheddar cheese, and 1/2 the Monterey Jack cheese. Arrange remaining bread slices over the cheese, buttered sides up. In a small bowl, mix the eggs and milk, and pour evenly over bread slices. Top with remaining cheese. Cover, and refrigerate 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C). Bake the chilled Brunch Bake 1 hour, or until cheese is bubbly and eggs are set.