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Egg and Bacon Casserole
From the kitchen of Cari Wolfe, AJCA Director of Research and Genetic Program Development
Course
Breakfast
Cuisine
American
Keyword
Bacon, Breakfast, Casserole, Eggs
Ingredients
¼
cup
Butter
4
cups
Unseasoned croutons
2
cups
Cheddar cheese
shredded (8 oz.)
2
cups
Milk
8
Eggs
beaten
½
tsp
Dry mustard
1
lb
Bacon
crumbled
Instructions
Place butter in an 11 x 17 x 1½ baking dish. Heat butter at 325° for 5 minutes or until melted, tilting to coat dish.
Place croutons over butter.
Sprinkle cheese and set aside.
Combine milk, eggs and mustard and mix well.
Pour over cheese mixture.
Top with crumbled bacon
Bake at 325° for 40-50 minutes or until set.
Let stand at room temperature for 5 to 10 minutes before serving.
Notes
Variations
Equally good with sausage and Swiss cheese
Seasoned croutons can be substituted
Fresh herbs like dill and parsley brighten up the casserole.
Copyright © 2019
Jersey Journal