Homestyle Breakfast Egg Casserole |
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Ingredients4 slices bread, crust trimmed
6 large eggs
1 1/2 cups milk
4 slices cooked bacon, crumbled
1/4 cup shredded Cheddar cheese, divided use
1/4 cup shredded Swiss cheese, divided use
1/3 cup sliced mushrooms
1/4 teaspoon seasoned salt, optional
1/2 cup frozen hash brown potatoes, thawed
6 large eggs
1 1/2 cups milk
4 slices cooked bacon, crumbled
1/4 cup shredded Cheddar cheese, divided use
1/4 cup shredded Swiss cheese, divided use
1/3 cup sliced mushrooms
1/4 teaspoon seasoned salt, optional
1/2 cup frozen hash brown potatoes, thawed
ProceduresAcross bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread
slices, slightly overlapping. Set aside. In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of
Swiss
and Cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover
and refrigerate overnight.
Bake, uncovered, in preheated 350?F oven until lightly browned and knife inserted near center omes out clean, about 40 to 45 minutes.
slices, slightly overlapping. Set aside. In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of
Swiss
and Cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover
and refrigerate overnight.
Bake, uncovered, in preheated 350?F oven until lightly browned and knife inserted near center omes out clean, about 40 to 45 minutes.
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