Taste of Home
Cheesy Egg Casserole
TOTAL TIME: Prep: 10 min. + chilling Bake: 40 min.
YIELD: 16 servings.
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 and cheese casserole. —Dawn Reeve, Salt Lake City, Utah
Ingredients
-
4 cups shredded Monterey Jack cheese
-
1 tablespoon all-purpose flour
-
2 cups shredded sharp cheddar cheese
-
1 pound sliced bacon, cooked and crumbled
-
12 large eggs
-
1 cup whole milk
Directions
-
1.
Toss Monterey Jack cheese with flour; place in a greased 13x9-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 in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 382 calories, 30g fat (17g saturated fat), 235mg cholesterol, 592mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 25g protein.
© 2024 RDA Enthusiast Brands, LLC