Egg & Bacon Casserole!
I work in the Special Services department of my school district. The ELL instructors and Special Services staff don't get to see each other very often, so when we do...we always make sure we meet over a delicious themed potluck.
My friend Janet brought this egg & bacon casserole (breakfast theme) to our potluck right before Thanksgiving. I have been begging her for the recipe and she finally emailed it to our group this week. I decided to make a half recipe for breakfast this morning.
I was very surprised to read this recipe had croutons in it. Once it's baked & ready, you can't tell at all! Janet's recipe called for unseasoned croutons, but use what you have on hand. This is what I used.
You can measure out the croutons with a measuring cup (messy business) or just estimate that the amount of croutons needed will actually cover the bottom of your baking dish. *I lined my baking pan with foil for easy clean up.
I didn't have a block of cheese on hand, but what I do have is sliced Tillamook cheddar cheese. I grabbed a stack of six, sliced them into strips, then diced the strips into smaller squares.
While I was prepping my dish, I cooked the bacon in the oven. This way, I didn't have to babysit the bacon on the stove top. The bacon came out great and I think I will cook it this way from now on.
I placed ten strips of bacon on a foil covered cookie sheet, then put the tray in a cold oven. I turned the oven on to 375* and after twenty minutes, flipped the bacon over and set the timer for another 15 minutes.
By this time, I had my casserole all ready to go except for the bacon. I removed the bacon from the oven, turned it down to 325* and cut the bacon with kitchen shears, sprinkling it over the casserole.
|Ready for the oven!|
After 45 minutes, it was done.
Make this breakfast casserole! It's yummy, easy & would be perfect for Christmas morning.
Egg & Bacon Casserole
1/4 cup butter, melted
4 cups unseasoned croutons (I used seasoned Focaccia croutons)
2 cups cheese, grated (any kind, I used cheddar)
2 cups milk
8 beaten eggs
1 T mustard (I used Beaver brand Hot Dijon mustard)
8-10 pieces of cooked bacon, crumbled
Place croutons in a 9x13 pan. Sprinkle butter and then cheese over croutons. Combine eggs, milk & mustard. Pour egg mixture over cheese and sprinkle with bacon. Bake at 325* for 40-50 minutes or until set. Let stand 10 minutes before serving.
*I added 1/4 cup of chopped green onions to mine to give it some color. Plus, I really like green onions.☺