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Sunday, February 16, 2014

Crouton and Egg Casserole

I made this for Life Group at Church this morning I used a 9x13 dish and with only about ten people in class today there were only a few crumbs left... I am assuming this means it was good.  Hubby and I both liked it, so I think it is a keeper. ;-)

4 cups seasoned croutons
2 cups cheddar cheese
8 eggs
3 cups milk
1 tsp onion powder
1 tsp garlic powder
1 tsp mustard
1 tsp salt
1/8 tsp pepper
8 bacon strips (cooked and crumbled)

 
Sprinkle the croutons and cheese into two greased 8-in. square baking dishes. 

In a large bowl, whisk the eggs, milk, salt, mustard garlic powder, onion powder and pepper. 
Slowly pour over croutons and cheese. 
Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months. 
Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.

To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. 
Remove from the refrigerator 30 minutes before baking. 
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.  
Yield: 2 casseroles (6-8 servings each).  

 Adapted from: http://www.tasteofhome.com/recipes/breakfast-bake

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