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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 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 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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Reviewed on May. 05, 2012 by ndh823

This my go-to breakfast casserole recipe. It is easy and so delicious. I have made it so many times now that I have gotten creative with variations. If I'm not in the mood for mushrooms, I add chopped yellow pepper in its place. If I want a meatless variation, I omit the bacon entirely or I substitute with meatless soy crumbles (aka vegetarian ground beef). You can also play around with different cheeses, although extra sharp cheddar is my favorite.

Reviewed on Mar. 09, 2012 by staceyjohnston

This was amazing! Delicious and easy to make. I put it all together Christmas Eve and it was ready to bake the next morning.

Reviewed on Dec. 25, 2011 by PamZander

I have made this recipe many, many times. It freezes well.

Reviewed on Dec. 24, 2011 by demibo5368

Love this recipe. I always get compliments when I make it!

Reviewed on Jun. 23, 2011 by tstreich

This was really good. I made a half casserole just to try and froze it for the next weekend. It turned out great and was so nice to have ready to go when I needed it. Next time I might add some ham for a meatier dish. My husband thought it was good just the way it was. A keeper.

Reviewed on May. 29, 2011 by 25kevin

I made this for our family brunch. I assembled and baked it right away. I did make my own croutons and added a small chopped tomato with the other veggies. This was a hit that I will go to again!

Reviewed on May. 29, 2011 by 25kevin

I made this for our family brunch. I assembled and baked it right away. I did make my own croutons and added a small chopped tomato with the other veggies. This was a hit that I will go to again!