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BACON AND EGG CASSEROLE

 

Sharing Mountain Recipes
by Randi Lee Levin
The glory of a casserole is that no matter if you make it early in the morning or after work late in the day, it takes almost no effort to toss a few fresh ingredients together, stir in a few spices, pour them into a pan and bake. This is one of those casseroles, offering a variation of the traditional bacon and egg filled breakfast plate, and just as easy to make. I often make this recipe, put it into the oven, grab a cup of coffee and then go back to bed to watch the morning news.
Serves 6-8
 

Ingredients

• 6-8 slices bacon, crisply cooked and crumbled
• 3 cups small croutons, preferably unseasoned
• 2 cups grated cheddar, marbled Monterey Jack, Swiss or Colby cheese
• 7 eggs or equivalent amount liquid egg substitute
• 3 cups milk
• Salt and pepper to taste
• 1/2 teaspoon dry mustard
• 1 teaspoon diced scallions or 1/2 teaspoon onion powder
• A couple drops hot sauce
 

Directions

Preheat oven to 325° F

1. Thoroughly grease a 2-quart casserole dish with pan spray, butter or margarine.

2. Place the croutons into the bottom of the casserole dish, sprinkle the grated cheese on top of the croutons.

3. In a bowl, thoroughly mix the eggs, milk, scallions, mustard, salt and pepper and pour over the cheese and croutons. Sprinkle the crumbled bacon on top.

4. Bake uncovered for 45-55 minutes or until eggs are set. Serve immediately.

Variations: Substitute the bacon with 3/4 cup diced ham or 1 cup fresh broccoli, chopped asparagus and/or spinach. If using ham, use Swiss cheese for best flavor.

Hint: Leftovers can be stored in the refrigerator and reheated up to 36 hours later.