Bacon and Herb Breakfast Casserole
Ingredients
- 12 slices bacon
- ¼ cup butter, melted
- 3 cups herbed stuffing mix
- 2 ¼ cups grated cheddar cheese
- 7 eggs
- 1 3/4 cups milk
- 1 bell pepper (any color), diced
- 1 Tbsp. dry mustard
- 2 tsp. Dried parsley
- Salt and pepper to taste
1. Cook the bacon,
drain and crumble. Set aside
2. Preheat oven to
325 degrees.
3. Melt butter in
microwave or in a small pan on the stove over low heat. Spray a 9x13 Pyrex
baking dish with cooking spray. Place stuffing mix in the bottom of the dish
and drizzle with melted butter. Sprinkle grated cheese evenly over the top.
4. Crack the eggs
into a medium Pyrex mixing bowl and whisk to break up the yolks. Add milk,
peppers, mustard, salt, pepper and parsley to the beaten eggs and whisk until thoroughly
combined. Pour over the croutons and cheese. Sprinkle the top with the crumbled
bacon.
5. At this point the
casserole may be covered and refrigerated overnight or it may be baked in a
preheated oven for 40 minutes. Add approximately 5 minutes to the baking time
if it has been refrigerated. Allow the dish to stand for 10 minutes before
serving.
