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Bacon and Eggs Casserole

Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. —Deanna Durward-Orr, Windsor, Ontario
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    10 servings

Ingredients

  • 4 bacon strips
  • 18 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1/4 cup sliced green onions
  • 1 to 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
  • In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
  • Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

Egg Casserole Tips

What are egg casseroles called?

Breakfast casseroles are popular around the world and depending on where you are, they can be called different things. The French have quiche, which typically has a pastry crust; Italians have frittatas, which don't have a crust; and Americans have strata, which usually contains bread. All of these dishes involve various meats, vegetables and cheeses enveloped in eggs or egg custard.

How do you know when egg casserole is done?

The easiest way to tell if your egg casserole is cooked is to stick a clean knife into the center—if it comes out clean, it’s cooked. But don't let your wet ingredients, like tomatoes, fool you—try to insert the knife in an area that’s mostly all egg.

How long can breakfast casserole be refrigerated before cooking?

The nice thing about many egg casseroles is that you can prepare them ahead of time and refrigerate them overnight. In fact, some casseroles need this rest to rehydrate ingredients and allow flavors to blend. But if you’re making a quiche, don’t refrigerate it unbaked—otherwise, the crust will get soggy. However, you can make the pie crust and get it in the pan, prepare the egg mixture, and store both (separately) in the refrigerator overnight. Then in the morning, just pour the filling into the crust and pop it in the oven.

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
Nutrition Facts
1 each: 289 calories, 22g fat (10g saturated fat), 420mg cholesterol, 508mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 16g protein.

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