Cheesy Egg Casserole Recipe
Cheesy Egg Casserole Recipe photo by Taste of Home

Cheesy Egg Casserole Recipe

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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.
TOTAL TIME: Prep: 10 min. + chilling Bake: 40 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 40 min.
MAKES: 12-16 servings

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

Nutritional Facts

1 serving (1 piece) equals 382 calories, 30 g fat (17 g saturated fat), 235 mg cholesterol, 592 mg sodium, 2 g carbohydrate, trace fiber, 25 g protein.

Directions

  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

Nutritional Facts

1 serving (1 piece) equals 382 calories, 30 g fat (17 g saturated fat), 235 mg cholesterol, 592 mg sodium, 2 g carbohydrate, trace fiber, 25 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Cheesy Egg Casserole

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 6, 2013

Very good! We make this when we have company and get rave reviews every time!

MY REVIEW
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
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

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
Reviewed Jul. 26, 2009

Fantastic. Vary Cheesey but not runny

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