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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
This recipe is:
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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
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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!
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