Bacon & Egg Casserole
Yield
6 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
melted |
|
| 2 | cups |
croutons, unseasoned
|
* |
| 2 | cups |
croutons
|
*
|
| 2 | cups |
cheddar cheese
grated |
|
| 2 | cups |
milk
|
|
| 6 | large |
eggs
|
|
| 1 | tablespoon |
prepared mustard
|
|
| 10 | slices |
bacon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
melted |
|
| 473 | ml |
croutons, unseasoned
|
* |
| 473 | ml |
croutons
|
*
|
| 473 | ml |
cheddar cheese
grated |
|
| 473 | ml |
milk
|
|
| 6 | large |
eggs
|
|
| 15 | ml |
prepared mustard
|
|
| 1E+1 | slices |
bacon
|
|
Directions
Cook bacon cripsly and crumble Coat a 9x12x2 casserole dish with vegetable spray.
Place croutons in casserole and pour margarine over them.
Sprinkle grated cheese over all.
Mix milk, eggs and mustard and pour over cheese.
Sprinkle bacon crumbs over all.
Bake at 325℉ (160℃) for 45 minutes.
Allow casserole to stand for 15 minutes.
