Egg And Bacon Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast a, Casseroles, Eggs | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 4 | c | Seasoned croutons |
| 2 | c | Shredded cheddar cheese, 8 |
| ounces | ||
| 2 | c | Milk |
| 8 | Eggs, beaten | |
| 1/2 | t | Dry mustard |
| 1 | 12 oz bacon cooked and | |
| crumbled |
INSTRUCTIONS
Place butter in an 11x17x2-inch baking dish. Place dish in microwave oven to melt, tilting to coat dish. Pour croutons over melted butter; sprinkle cheese over croutons and set aside. Combine milk, eggs and mustard. Mix well. Pour egg mixture over cheese and sprinkle with crumbled bacon. Bake at 325° F for 40 to 50 minutes or until set. Let casserole stand at room temperature 5 to 10 minutes before serving. Yield: 6 to 8 servings. Recipe by: The Anderson House Inn, Heber Springs, AR Posted to recipelu-digest Volume 01 Number 566 by Crane Walden <cranew@foothill.net> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 488
Calories From Fat: 284
Total Fat: 32.1g
Cholesterol: 304.3mg
Sodium: 639.4mg
Potassium: 372.1mg
Carbohydrates: 22.6g
Fiber: 1g
Sugar: 7.5g
Protein: 26.6g