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
- 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 large eggs
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/8 teaspoon pepper
- 8 bacon strips, cooked and crumbled
- 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).
Originally published as Breakfast Bake in Quick Cooking January/February 2001, p27
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