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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A delicious make-ahead main dish for brunch. Ingredients:
1 dozen egg |
1 quart milk |
8 ounces shredded cheddar cheese |
4 cups seasoned croutons (1 box) |
1 teaspoon minced onion |
1 teaspoon dry mustard |
1 lb bacon |
1 green pepper (thinly sliced) |
1 tomato (thinly sliced) |
1 (10 1/2 ounce) can cheddar cheese soup |
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 cup milk |
Directions:
1. Break eggs into large mixing bowl and beat slightly.
2. Add the milk, cheese, croutons, onion, and mustard and let sit overnight.
3. Fry the bacon and break up into bite-sized pieces.
4. Slice green pepper and tomato.
5. Pour egg mixture into a large greased baking dish.
6. Top with bacon and tomato slices.
7. Bake covered at 375 for 55 minutes.
8. Make the sauce for the eggs by combining the 2 cans of soup and 1/2 c milk. Heat and serve over eggs.
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