Homestyle Breakfast Egg Casserole
Breakfast casseroles are made the night before -- a real plus for those who aren't exactly 'morning people'.
4 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
- Across 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 350ºF (175ºC) oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes.
Makes 4 servings.
Adapted Recipe provided courtesy of the American Egg Board.