BACON AND EGGS CASSEROLE
Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. -Deanna Durward-Orr, Windsor, Ontario
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.
Nutrition Facts : Calories 289 calories, Fat 22g fat (10g saturated fat), Cholesterol 420mg cholesterol, Sodium 508mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.
BREAKFAST CASSEROLE WITH BACON
Easy breakfast casserole dish with bacon to serve a crowd. May be covered and refrigerated overnight and baked in the morning.
Provided by Arnold
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
- Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
- Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.
Nutrition Facts : Calories 364 calories, Carbohydrate 3.3 g, Cholesterol 288.6 mg, Fat 27.6 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 13.7 g, Sodium 929.4 mg, Sugar 1.9 g
SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON
Categories Egg Casserole/Gratin Breakfast Bake
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15-20 minutes. Let cool.
- Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
- Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4-6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7-10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1-2 minutes.
- Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
- Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35-45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10-12 minutes. Let cool 10 minutes, then top with parsley.
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