Cheddar Bacon And Egg Casserole Recipes

BACON AND EGGS CASSEROLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.

BACON CHEDDAR EGG CASSEROLE

Steps:

• Preheat oven to 375F. Spray a 9×9-inch square baking pan or casserole dish with cooking spray and even drizzle with 1/4 cup melted butter; set aside.
• To a medium bowl, add the pancake mix, 1/2 cup milk, 1 egg, remaining 1/4 cup melted butter, and whisk until smooth, some tiny lumps are okay. Pour over the melted butter in pan; set aside.
• Evenly sprinkle with 1 cup of cheese.
• Evenly sprinkle with half the bacon; reserve remainder to sprinkle on top; set aside.Get the FULL RECIPE HERE.

CHEDDAR, BACON, AND EGG CASSEROLE

Steps:

• Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
• Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
• Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.

CHEESY BACON AND EGG BRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
• Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
• Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
• Bake 40 to 50 minutes or until center is set and top is golden brown.

SLOW-COOKER BACON, SMOKED CHEDDAR AND EGG CASSEROLE

Steps:

• Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
• In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.