Breakfast Bake OAMC

Name: Breakfast Bake OAMC
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 casseroles, 12 serving(s)
Ingredients: 4 1/2 cups seasoned croutons; 2 cups shredded cheddar cheese; 1 medium onion, chopped; 1/4 cup chopped sweet red pepper; 1/4 cup chopped green pepper; 1 (4 1/2 ounce) can sliced mushrooms, drained; 8 eggs; 4 cups milk; 1 teaspoon salt; 1 teaspoon ground mustard; 1/8 teaspoon pepper; 8 slices cooked bacon, crumbled

(2)

Recipe by bmcnichol

This our favorite breakfast casserole. I always have one in the freezer.

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READY IN: 1hr

SERVES: 12

YIELD: 2 casseroles

UNITS: US

INGREDIENTS

Nutrition

4 ¹⁄₂

cups seasoned croutons
2

cups shredded cheddar cheese
1

medium onion, chopped
¹⁄₄

cup chopped sweet red pepper
¹⁄₄

cup chopped green pepper
1

(4 1/2 ounce) can sliced mushrooms, drained
8

eggs
4

cups milk
1

teaspoon salt
1

teaspoon ground mustard
¹⁄₈

teaspoon pepper
8

slices cooked bacon, crumbled

DIRECTIONS

Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a bowl, combine the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. 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.

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