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Breakfast Bake Recipe

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This recipe for Breakfast Bake is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4½ cups seasoned croutons
1 medium onion, chopped
¼ cup sweet red pepper, chopped
¼ cup green pepper, chopped
1 jar (4¼ 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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