Cheesy Bacon and Vegetable Breakfast Casserole
This light and fluffy egg casserole is brimming with savory bacon, cheddar cheese, and a medley of sautéed vegetables. It's a delicious and satisfying breakfast or brunch dish that can be prepared ahead of time for easy reheating.
Instructions
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1
Preheat the oven to 350°F. Grease two 8-inch square baking dishes.
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2
In each prepared baking dish, layer the seasoned croutons, shredded cheddar cheese, chopped onion, sweet red pepper, green pepper, and sliced mushrooms.
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3
In a large bowl, whisk together the eggs, milk, salt, ground mustard, and pepper. Slowly pour the egg mixture over the vegetable layers in the baking dishes.
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4
Sprinkle the crumbled bacon over the top of the casseroles.
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5
Bake one casserole, uncovered, for 45-50 minutes or until a knife inserted in the center comes out clean. Allow the second casserole to cool completely, then cover and freeze for up to 3 months.
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6
To use the frozen casserole, thaw it in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake the thawed casserole, uncovered, at 350°F for 50-60 minutes or until a knife inserted in the center comes out clean.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
