Breakfast Bake

  Breakfast

This light and fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great as a breakfast bake, it's an easy-to-reheat meal for lunch or dinner, too. The recipe makes two casseroles, so you can serve one right away and freeze the second one for later.

Breakfast Bake

Average Rating: 4.681818

TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 2 casseroles (6 servings each).

Ingredients

  • 4-1/2 cups seasoned croutons
  • 2 cups shredded cheddar cheese
  • 1 medium onion, chopped
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 8 large eggs
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled

Instructions

  • 1. Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon.
  • 2. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes.
  • 3. To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.

Nutrition Facts

1 cup: 271 calories, 16g fat (8g saturated fat), 177mg cholesterol, 691mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 14g protein.

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