85% would make again
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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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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.
Breakfast Bake published in Quick Cooking January/February 2001, p27
Watch as Ina bakes eggs with herbs and cheese.
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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 AkhilGarg
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!
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