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Breakfast Bake Recipe
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Breakfast Bake Recipe

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5 20 21
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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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8-12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8-12 servings

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 large eggs
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled

Nutritional Facts

1 cup: 271 calories, 16g fat (8g saturated fat), 177mg cholesterol, 691mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 14g protein

Directions

  1. 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.
  2. 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.
  3. 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


Reviews for Breakfast Bake

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
swinny
Reviewed Nov. 25, 2015

"Tasty!!!!"

MY REVIEW
daycaresahm
Reviewed Nov. 17, 2015

"I LOVE this recipe and have used it for years! I follow the recipe but put it all in a 9 x 13 inch dish to bake. It's a family favorite!"

MY REVIEW
ms11145
Reviewed Apr. 20, 2015

"I cut the recipe down and served it in my ramekins. We loved it. Will be making it again."

MY REVIEW
4looby
Reviewed Mar. 29, 2015

"I have made this many times and it's always a hit. I want to put it all in a 9 x 13 dish this time for a bigger crowd. Anyone know how long it will take to bake?"

MY REVIEW
amandansmith
Reviewed Dec. 25, 2013

"I prepared this on Christmas Eve and popped it in the oven this morning. Everyone is still raving about it! I added ham to it. Thank you so much for this recipe. It will be a 'go to' recipe for sure!"

MY REVIEW
ndh823
Reviewed May. 5, 2012

"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."

MY REVIEW
staceyjohnston
Reviewed Mar. 9, 2012

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

MY REVIEW
PamZander
Reviewed Dec. 25, 2011

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

MY REVIEW
demibo5368
Reviewed Dec. 24, 2011

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

MY REVIEW
tstreich
Reviewed Jun. 23, 2011

"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."

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