Print Options

Back to Breakfast Bake >

Include these items:

Select reviews >

Taste of Home Logo

Breakfast Bake

Breakfast Bake
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
8-12 ServingsPrep: 15 min. Bake: 45 min.

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 bacon strips, cooked and crumbled

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
© Taste of Home 2013

2 of 2

Breakfast Bake (continued)

Directions (continued)

  • inserted near the center comes out clean. Yield: 2 casseroles (6-8
  • servings each).
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013