"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Egg, Bacon, Cheese Breakfast Casserole Recipe

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This recipe for Egg, Bacon, Cheese Breakfast Casserole, by , is from A Fine Collection of Yum , 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!

Contributor:  
Contributor:  
Brenda Neroni

Category:
Category:

Ingredients:  
Ingredients:  
12 slices bacon
1/4 cup butter, melted 3 cups croutons
2 cups grated Cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Directions:
Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 325 degrees Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.

Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.

Bake for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Very good and does not require overnight soaking.
This makes it a good last minute breakfast casserole for company or when you don't have time to plan ahead for the strata. Serves 8

 

 

 

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