CHEDDAR, BACON, AND EGG CASSEROLE
Combine Cheddar cheese, bacon, and eggs together in this overnight egg casserole that everyone will love for breakfast or brunch.
Provided by CRITE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h5m
Yield 6
Number Of Ingredients 7
Steps:
- Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
- Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
- Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 8.2 g, Cholesterol 132.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 8.9 g, Sodium 343.7 mg, Sugar 0.4 g
SLOW-COOKER BACON, SMOKED CHEDDAR AND EGG CASSEROLE
The classic breakfast trinity of bacon, egg and cheese gets a grown-up twist in this easy slow-cooker bake, thanks to smoked cheddar, fresh mushrooms and crushed red pepper.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
- Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
- In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
- In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
- Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
- Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.
Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 285 mg, Fat 2, Fiber 1 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1/2 g
POTATO AND EGG CASSEROLE WITH BACON AND CHEDDAR
Categories Egg Potato Breakfast Bake Wheat/Gluten-Free Casserole/Gratin Bacon
Yield 6 to 8 people
Number Of Ingredients 14
Steps:
- 1. Adjust oven rack to middle, heat to 375. Grease 9x13 baking dish with butter. 2. Simmer potatoes in 1 q water and 1/2 t salt for about 10 minutes. Drain and transfer to large mixing bowl. 3. Heat oil in large skillet over medium heat until shimmering. Add bacon, onions and 1/2 t salt. Stir frequently, until onions have browned and bacon is crisp (20 min.) Add garlic and thyme for the last minute of cooking. Add to bowl of potatoes, and fold in. Cool 10 minutes. 4. Whisk eggs, half and half, cheddar, cayenne, pepper, and 2 t. salt in large bowl. Fold in potatoes. Pour mixture into prepared baking dish and press gently into an even layer. Sprinkle with Parmesan. Bake until eggs have set up and top is lightly browned, about 40 minutes. Cool for 10 minutes. Serve with Tabasco.
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