Breakfast Bake Recipe

By LynnWelch

Ingredients

• 4-1/2 cups seasoned croutons
• 2 cups (8 ounces) shredded cheddar cheese
• 1 medium onion, chopped
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped green pepper
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 8 eggs
• 4 cups milk
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/8 teaspoon pepper
• 8 bacon strips, cooked and crumbled

Preparation

Step 1

Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk 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.
Yield: 2 casseroles (6-8 servings each).