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Brunch Egg Casserole

There aren't many foods that do a better job of combining two meals - in this case, breakfast and lunch - than cheese and eggs. This dish satisfies a mouthful of taste buds and both hearty and light eaters. —Lelia Brown, Annandale, Virginia
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    6 servings


  • 2 cups unseasoned stuffing cubes or croutons
  • 1 cup shredded cheddar cheese
  • 4 large eggs, lightly beaten
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon onion powder
  • Dash pepper
  • 4 bacon strips, chopped and partly cooked


  • Preheat oven to 325°. Place croutons in a greased 11x7-in. baking dish; sprinkle with cheese. Combine eggs, milk and seasonings; pour into baking dish. Top with partly cooked bacon. Bake until bacon is crisp and a knife inserted in center comes out clean, 45-55 minutes.
Nutrition Facts
1 piece: 254 calories, 14g fat (7g saturated fat), 176mg cholesterol, 597mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 14g protein.

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