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Breakfast Bake Recipe

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This recipe for Breakfast Bake, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheral Wilson
Added: Monday, October 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups seasoned croutons
1 medium onion, chopped
cup sweet red pepper, chopped
cup green pepper, chopped
1 jar (4 ounces) sliced mushrooms, drained
2 cups (8 ounces) cheddar cheese, shredded
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon mustard, ground
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled

Directions:
Directions:
Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes.

In a bowl, combine the eggs, milk, salt, mustard and pepper.

Slowly pour over vegetables.

Sprinkle with bacon.

Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350 for 45-50 minutes or until a knife inserted near the center comes out clean.

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 for 50-60 minutes or until a knife inserted near the center comes out clean.

Number Of Servings:
Number Of Servings:
2 casseroles (6-8 servings each)
Personal Notes:
Personal Notes:
recipe makes two casseroles, so you can serve one right away and freeze the second one for later.

 

 

 

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