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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This light fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great for breakfast, 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. Kim Weaver Olathe, Kansas Ingredients:
4-1/2 cups seasoned croutons |
2 cups (8 ounces) 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 eggs |
4 cups milk |
1 teaspoon salt |
1 teaspoon ground mustard |
1/8 teaspoon pepper |
8 bacon strips, cooked and crumbled |
Directions:
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° for 45-50 minutes or until a knife inserted near the center comes out clean.
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° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 2 casseroles (6-8 servings each).
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