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Breakfast Bake

 Breakfast Bake
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
8-12 ServingsPrep: 15 min. Bake: 45 min.


  • 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 Eggland's Best 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

2 of 2

Breakfast Bake (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.