Easy Breakfast Casseroles - Part 2
Recently we were called on to serve breakfast to
several different groups in one week. One group wanted to begin serving members
at 6:15 a.m.!!! Now I am not really too eager to fry bacon and eggs or make
breakfast tacos that early for a group. So with that thought in mind we decided
to go the breakfast casserole route. Most casseroles are easy and can be made
ahead and baked in the morning and they are as varied as you want them to be.
They can be combinations of bread, sausage, eggs and cheese or potatoes, eggs
and sausage or even bread stuffing mix with eggs and cheese. Spinach is another
wonderful addition. Since we were feeding so many groups of people we decided
to experiment with different casseroles and see which one got the best reviews.
No great surprise when we didn't have a clear winner. One of the favorites,
Sausage Breakfast Casserole, has already been featured in our previous article,
Easy Breakfast Casseroles. It is truly the easiest breakfast dish we have ever
made.
Another favorite in this taste test is one made
with Herbed Bread Stuffing Mix. This ingredient is often listed as croutons on
recipes. It also calls for bacon instead of sausage which is a nice change. We
cook our bacon in the microwave for less mess in the kitchen. We used two
colors of bell pepper to make it a little more interesting. This is a colorful
and very tasty breakfast dish.
We hope this easy breakfast dish will become a
favorite in your kitchen and with your early morning guests as well as those
who join you for brunch.
Bacon and Herb Breakfast Casserole
- 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.
Want to add to or enhance your cookware, tableware,
or cutlery? Visit our website at http://www.mycookwareshop.com and peruse our
offerings. You can also visit http://www.mycookwareshop.com/favorite_recipes_page
to view more of our favorite recipes.
