Breakfast Bake

This is a super easy, super yummy dish that you can customize to fit your family's tastes.  Plus, the recipe makes two casseroles.  So you can make them both or freeze one for later.  LOVE IT!

Here's what you need:
4-1/2 cups seasoned croutons
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1 large green bell pepper, chopped
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Here's how you make it:
1.  Sprinkle croutons, cheese, onion, and pepper into two 8 inch baking dishes (The recipe suggests greasing the pans.  I have always made them in ungreased glass dishes and never had any problems but metal pans might be a different story.)

2.  In a bowl, lightly beat the eggs.  Whisk in the milk, salt, mustard, and pepper.  Slowly pour over the two dishes.  Sprinkle each with bacon.

3.  Cover and freeze one casserole (if desired) for up to 3 months.  Bake the second, uncovered, at 350 degrees for 45 - 50 minutes, or until a knife inserted near the center comes out clean.

4.  To use the frozen casserole:  Remove the casserole from the freezer and place in the refrigerator for 24-36 hours.  Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350 degrees for 50 - 60 minutes or until a knife inserted near the center comes out clean.

View Printable Recipe

Simple.  Easy.  Delicious.  You can keep the core of the casserole the same and swap out toppings.  You could add mushrooms, spinach, etc.  Whatever your family likes.  We eat the casserole as stated in the recipe except that I normally add more bacon, because bacon is delicious.  Who doesn't like more bacon?

Just as a note, I would opt for plain seasoned croutons and not garlic croutons.  I thought that sounded like a delicious twist and tried it once...let's just say I never tried it again.  I love garlic, but there was just something not right about that!

Sincerely,
The-M-O-M