Cheesy Egg Casserole Recipe

4.5 3 7
Cheesy Egg Casserole Recipe
Cheesy Egg Casserole Recipe photo by Taste of Home
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Cheesy Egg Casserole Recipe

Read Reviews
4.5 3 7
Publisher Photo
This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg casserole.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 40 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 40 min.

Ingredients

  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 1 tablespoon all-purpose flour
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 pound sliced bacon, cooked and crumbled
  • 12 eggs
  • 1 cup milk

Directions

Toss Monterey Jack cheese with flour; place in a greased 13-in. x 9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12-16 servings.
Originally published as Cheesy Egg Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p18

Nutritional Facts

1 piece: 382 calories, 30g fat (17g saturated fat), 235mg cholesterol, 592mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 25g protein.

  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 1 tablespoon all-purpose flour
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 pound sliced bacon, cooked and crumbled
  • 12 eggs
  • 1 cup milk
  1. Toss Monterey Jack cheese with flour; place in a greased 13-in. x 9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
  2. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12-16 servings.
Originally published as Cheesy Egg Casserole in Cookin' Up Country Breakfasts Cookbook 1994, p18

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MY REVIEW
Karen_Lancaster_PA User ID: 719156 46801
Reviewed Mar. 26, 2011

"This is definitely cheesy! Next time I might try sausage in place of the bacon. I'm sure you could add just about any of your favorite breakfast add-ins."

MY REVIEW
MissM_Home User ID: 2022934 39383
Reviewed Aug. 23, 2009

"

Cheesy Egg casserole

Cookin' Up Country Breakfasts Cookbook
Try a FREE ISSUE of Taste of Home!

This dish is perfect for potlucks because it looks so pretty on the table and, best of all, it can be made ahead of time. Although I don't live in the country, my family and I love the country flavor of this hearty egg casserole.

SERVINGS: 12-16
CATEGORY: breakfast/Brunch breakfast-brunch-recipes/">
METHOD: Baked
TIME: Prep: 10 min. + chilling bake: 40 min.

Ingredients:

  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • 1 tablespoon all-purpose flour
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 pound sliced bacon, cooked and crumbled
  • 12 eggs
  • 1 cup milk

Directions:

Toss Monterey Jack cheese with flour; place in a greased 13-in. x 9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking.
    bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12-16 servings.


"

MY REVIEW
rancherrich User ID: 4295240 202017
Reviewed Jul. 26, 2009

"Fantastic. Vary Cheesey but not runny"

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