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Cheesy Egg Casserole

 Cheesy Egg Casserole
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.
12-16 ServingsPrep: 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 Eggland's Best 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.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.