Monday, September 26, 2011

'Bacon' & Egg Casserole

Ham & Egg Casserole
This was a great recipe to use up the rest of my leftover ham! It was inspired by the lovely and talented Lizzy over at That Skinny Chick Can Bake. I made my casserole in an 8" baking dish instead of 9"x13" since it was just my family of 4. I also cut the recipe in half and made it the night before too. We love breakfast at our house so this was perfect and tasted amazing with the pieces of ham on top. Thanks Lizzy!
4 cups seasoned croûtons
2 cups grated cheddar cheese
8 eggs, beaten
4 cups milk
1 teaspoon Dijon mustard
1/8 teaspoon pepper
2 cups crumbled cooked bacon (I used a pound)
Diced red bell pepper

Place croûtons and cheese in a well greased 9 x 13 pan.  Combine remaining ingredients except bacon.  Pour liquid over croûtons and cheese.  Top with bacon.

Bake at 325º for at least an hour or till egg is set.

To make the night before, complete all steps except for topping with bacon.  Cover and refrigerate overnight.  The next morning, remove from refrigerator and top with crumbled bacon.  Bake at 325º for 1 1/2 hours or till center is set.  Serve warm.

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