Make Ahead Bacon And Egg Breakfast Casserole Recipe

Make Ahead Bacon And Egg Breakfast Casserole Recipe Preheat the oven to 350˚f. in a large bowl, mix the eggs, heavy cream, 1 2 cup cheddar, salt and pepper together. i whisk the eggs, cream, salt and pepper first so they get well beaten then i stir in the cheese. after it is mixed, pour the egg mixture in a greased 9×13″ casserole dish. Cut bread slices into cubes, and set aside. in a large bowl, whisk eggs, milk, cheese, and dry mustard together. fold in bacon and cubed bread, and spoon mixture into a buttered 8x8 inch square baking dish. cover tightly, and refrigerate overnight.*. remove from refrigerator and let stand at room temperature for 15 minutes.

The Best Breakfast Casserole The Recipe Critic Preheat the oven to 350°f (175°c) and lightly grease a 9x13 baking dish. whisk. in a large bowl, whisk together 12 extra large eggs, 1 cup of heavy cream, ½ cup of shredded cheese, ¼ teaspoon each of salt, garlic powder, and powder, and the optional pinch of nutmeg if using. pour into the baking dish. Step one – preheat oven to 350°f. grease a 9×13 inch baking dish. step two – in a large skillet, cook the bacon pieces until crispy. remove bacon and set aside to cool. step three – in the same skillet with the bacon grease, sauté the diced onion and bell pepper over medium heat until softened, about 5 7 minutes. For a creamier egg mixture, use 1 cup of whole milk and 1 cup of cream. if you like bacon fat and want to utilize it in this recipe, save the fat from the cooked sliced bacon and soak the bread cubes. let the breakfast casserole rest for 30 minutes at room temperature before baking it. Place the potatoes, bacon and onion mixture and half of the cheese into a casserole dish. whisk the eggs, milk, cream and seasoning together and pour over the potatoes and bacon. top with the remaining cheese and place in the oven. allow to bake for 30 40 minutes until golden brown and cooked through.