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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg casserole. Ingredients:
4 cups (16 ounces) shredded monterey jack cheese |
1 tablespoon king arthur unbleached all-purpose flour |
2 cups (8 ounces) shredded sharp cheddar cheese |
1 pound sliced bacon, cooked and crumbled |
12 eggs |
1 cup milk |
Directions:
1. Toss Monterey Jack cheese with flour; place in a greased 13-in. x 9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
2. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12-16 servings.
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