Breakfast Egg Casserole

2015-04-19 14.07.00

This has been a holiday brunch staple in my house for years, and I love it.  I also really love that the recipe can be quartered and make a perfect version for one person.  And it’s easy.  Just what I needed this Sunday morning.

And really – how can you go wrong with eggs, cheese and bacon?  Recipe & more photos after the jump.

Breakfast Egg Casserole:

Preheat oven to 325º


2 c. plain croutons (I use the cheese/garlic croutons)
4 oz. shredded cheddar cheese (I really don’t know what this equates to in cups, I just kept shredding and weighing.  Really, enough to cover the croutons)
4 eggs, beaten
2 c. milk
1/2 t. salt
1/2 t. mustard
1/8 t. onion powder (I think 1/4 c. diced onions would work fine as well)
dash of ground black pepper
4 slices crumbled bacon

Put croutons & cheese in bottom of greased 10×6×2 casserole dish (my 8×8 worked fine)
Combine everything else, EXCEPT bacon.
Pour egg mix over croutons & cheese.
Top w/crumbled bacon

Bake 1 hour at 325 degrees. Don’t worry if it’s “jiggly” when you take it out – let it sit for 5 minutes to cool enough to eat, and the eggs will finish setting. ~8 servings.  (I think more like 4…but I really like it.)
NOTE: If you are making the 1/4 version, it only needs to be in the oven for 35 minutes.

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2015-04-19 14.07.00

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