Egg and Bacon Casserole Recipe
submitted by reader Sue Thelen
of Elkhorn, WI
Ingredients
12 eggs
1 quart milk
4 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon minced dried onion flakes
1 teaspoon dry mustard
1 pound bacon, cooked, drained and crumbled
Instructions
1. Beat eggs lightly. Add milk, crouton, cheese, onion flakes and dry mustard. Stir well and refrigerate 8 hours or overnight.
2. Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray.
3. Stir egg mixture and pour into pan. Bake 30 minutes. Remove from oven and stir. Spinkle with crumbled bacon. Bake 25 minutes longer. Cut into squares. Serves 12.
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