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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Breakfast Bake (Pearl Randall) Recipe

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This recipe for Breakfast Bake (Pearl Randall) is from Eat, Drink & Be Merry! , 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:  
4 1/2 cups seasoned croutons
2 cups shredded cheddar cheese
1 medium onion chopped
1 jar (4 1/2 oz) sliced mushrooms, drained
1/4 cup red pepper, chopped
8 eggs
4 cups milk
1 teaspoon each salt & pepper
1 teaspoon ground mustard
8 pieces of bacon, cooked crisp
Directions:
Directions:
Sprinkle croutons, onions, cheese, mushrooms, peppers into two greased 8" square baking dishes. Combine eggs and following ingredients and pour over crouton mixture in pans. Sprinkle with 8 slices of crisp bacon, crumbled. Cover & freeze one casserole up to 3 months. Bake remaining casserole uncovered for 45-50 minutes at 350º until knife comes out clean. If thawing casserole, put in refrigerator for 24-36 hours. Remove from refrigerator 30 minutes before baking.
Number Of Servings:
Number Of Servings:
8-10 servings/casserole
Personal Notes:
Personal Notes:
Top with Mediterrean Sauce (under sauces) if you'd like.

 

 

 

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