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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This our favorite breakfast casserole. I always have one in the freezer. 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 (4 1/2 ounce) can sliced mushrooms, drained |
8 eggs |
4 cups milk |
1 teaspoon salt |
1 teaspoon ground mustard |
1/8 teaspoon pepper |
8 slices cooked bacon, crumbled |
Directions:
1. Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a bowl, combine 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.
3. Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
4. To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours.
5. 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.
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