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This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg casserole.
Nutritional Facts 1 serving (1 piece) equals 382 calories, 30 g fat (17 g saturated fat), 235 mg cholesterol, 592 mg sodium, 2 g carbohydrate, trace fiber, 25 g protein.
Originally published as Cheesy Egg Casserole in Cookin' Up Country Breakfasts Cookbook , p18
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Reviewed on Mar. 26, 2011 by Karen_Lancaster_PA
This is definitely cheesy! Next time I might try sausage in place of the bacon. I'm sure you could add just about any of your favorite breakfast add-ins.
Reviewed on Aug. 23, 2009 by MissM_Home
Cheesy Egg Casserole Cookin' Up Country Breakfasts Cookbook Try a FREE ISSUE of Taste of Home! This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg casserole. SERVINGS: 12-16 CATEGORY: Breakfast/Brunch METHOD: Baked TIME: Prep: 10 min. + chilling Bake: 40 min. Ingredients: 4 cups (16 ounces) shredded Monterey Jack cheese 1 tablespoon all-purpose flour 2 cups (8 ounces) shredded sharp cheddar cheese 1 pound sliced bacon, cooked and crumbled 12 eggs 1 cup milk Directions: Toss Monterey Jack cheese with flour; place in a greased 13-in. x 9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12-16 servings.
Cookin' Up Country Breakfasts Cookbook Try a FREE ISSUE of Taste of Home!
SERVINGS: 12-16
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 10 min. + chilling Bake: 40 min.
Toss Monterey Jack cheese with flour; place in a greased 13-in. x 9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12-16 servings.
Reviewed on Jul. 26, 2009 by rancherrich
Fantastic. Vary Cheesey but not runny
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