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Breakfast Bake Recipe

Breakfast Bake Recipe photo by Taste of Home

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This light fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great for breakfast, it's an easy-to-reheat meal for lunch or dinner, too. The recipe makes two casseroles, so you can serve one right away and freeze the second one for later. —Kim Weaver Olathe, Kansas

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Breakfast Bake Recipe

Prep: 15 min. Bake: 45 min.

Yield: 8-12 Servings

15 45 60

Ingredients

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

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Directions

Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk 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. Yield: 2 casseroles (6-8 servings each).

Nutritional Facts 1 serving (1 cup) equals 271 calories, 16 g fat (8 g saturated fat), 177 mg cholesterol, 691 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Breakfast Bake in Quick Cooking January/February 2001, p27

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Breakfast Bake

Breakfast Bake

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(1-8) of 8 reviews

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Reviewed on Jan. 24, 2011 by LindaMCR

I have made this recipe several times for various occasions and it is always a hit. Everyone LOVES it! I usually put this together the night before...all in one large 9x13 baking dish... and take it out of the fridge about 30 minutes before baking. I leave the peppers out because I'm not a huge pepper fan. I saute the onions and mushrooms before placing them in the baking dish, and I put additional cheese on top before baking. I sometimes put sausage on top instead of bacon. It is always delicious and is just as good the second and third time around, even after freezing and reheating!

Reviewed on Dec. 25, 2010 by rsbecky

This was really good. The seasoned croutons gave it a lot of flavor and the amount of peppers were not overpowering. I baked it in one large dish instead of splitting the recipe. Will definitely make it again.

Reviewed on May. 09, 2010 by beckygdistad

easy fast and very tasty. also easy to make your own taste changes as types of cheese, vegies, meats etc.

Reviewed on Oct. 10, 2009 by KayinCorona

Since you have to completely thaw then bring to room temp before cooking....why couldn't you store this meal in Gallon Size zip-lock baggies? I know I dont have room in my freezer to put a 8x8 pan and keep it level! LOL... Has anyone ever tried baggies? ...That would also make it easier to give out to a sick friend that needed to store a lot of quick freezer meals for her family!!

Reviewed on Oct. 09, 2009 by GargAkhil

good

Reviewed on Aug. 11, 2009 by pamelajean

I freeeze this cooked in individual serving sizes, and reheat. It's great, and very easy on a morning when everyone has the morning shift at work.

Reviewed on Aug. 11, 2009 by SusanJ1113

Has anyone frozen the casserole cooked? My son is in college and would reheat from freezer but wouldn't take the time to cook for 45 minutes

Reviewed on Jul. 22, 2008 by pleugers3

add 1 pound cooked maple sausage and sprinkle crumbled bacon on top. Great!