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Breakfast Bake

Total Time

Prep: 15 min. Bake: 45 min.

Makes

2 casseroles (6 servings each)

This light and fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great as a breakfast bake, 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 Weave, Olathe, Kansas
Breakfast Bake Recipe photo by Taste of Home

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 jar (4-1/2 ounces) sliced mushrooms, drained
  • 8 large eggs
  • 4 cups whole 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° until a knife inserted in the center comes out clean, 45-50 minutes.
  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° until a knife inserted in the center comes out clean, 50-60 minutes.

Nutrition Facts

1 cup: 271 calories, 16g fat (8g saturated fat), 177mg cholesterol, 691mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 14g protein.

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