Breakfast Castle Casserole
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
hamburgers
with cheese |
* |
| 3 | large |
eggs
beaten |
|
| 2 | cups |
milk
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
s |
|
| 1 | teaspoon |
dry mustard
|
|
| ¾ | teaspoon |
garlic salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
cheese
used for tacos |
*
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
hamburgers
with cheese |
* |
| 3 | large |
eggs
beaten |
|
| 473 | ml |
milk
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
s |
|
| 5 | ml |
dry mustard
|
|
| 3.8 | ml |
garlic salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
cheese
used for tacos |
*
|
| 1 | x |
paprika
|
*
|
Directions
Cut hamburgers in half and place in 13x9 inch baking dish or pan.
Mix all above ingredients in a bowl (except the cheese) until frothy.
Pour over hamburgers.
Sprinkle with taco cheese and paprika.
Cover with plastic wrap and refrigerate overnight or until thoroughly chilled.
Bake at 350℉ (180℃). uncovered for 40 to 45 minutes or until custard is set.
Serve hot or cold.
