Quick and Easy Make Ahead Breakfast Casserole Recipe

Breakfast casseroles are my best, busy morning friends when I need to make sure that the whole family gets off to a well-fed, powered start to the day.  Everyone in my house is up and off to work and school at slightly different times.  That staggered start to the day makes warm breakfasts a little challenging at times!  I try to make a large breakfast casserole at least once a week.  Individual servings are easy to reheat on busy mornings--and are even easy to pack up for a breakfast on the go.  This morning, I put together this Bacon, Egg & Cheese Breakfast Casserole recipe for the week.

Ingredients for a make ahead Bacon, Egg & Cheese Breakfast Casserole
12 oz. Turkey Bacon, Diced
1 Medium Yellow Onion, Diced
1/2 c. Mini Peppers (Red, Yellow and Orange), Diced
1/2 c. Shredded Colby Jack Cheese
8 Eggs, Lightly Beaten
1/4 c. Milk
Salt and Pepper  or 1/2 tsp. of your favorite table blend spice--like Mrs. Dash Table Blend
Shredded Colby Jack Cheese, Hot Sauce or Prepared Salsa, Optional.

Instructions for my quick and easy Bacon, Egg & Cheese Breakfast Casserole
Preheat Oven & Prepare Casserole Dish.  Preheat oven to 350F and spray an 8x8 Glass Baking Dish with Cooking Spray.

Saute the Vegetables and the Turkey Bacon.  Add 2 tsp. Olive Oil to a medium skillet and heat until hot--but, not smoking.  Add the bacon and the vegetables to the pan.  Saute over medium heat until the turkey bacon is cooked and the vegetables are tender.

Build the Bacon, Egg & Cheese Casserole.   Place the bacon and vegetable mixture into the bottom of the baking dish.  Sprinkle the shredded cheese evenly over the top of the bacon mixture.  In a small mixing bowl, beat together the milk, eggs and the salt and pepper or spice blend.

Bake, Cut and Serve.  Bake 30-35 minutes or until the eggs are set.  Slice into squares and serve warm--garnished with a sprinkle of extra cheese, salsa or hot sauce, if desired.

Makes Approximately 6 Servings.

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