Ingrédients pour Egg Bake Freezable Breakfast
- Seasoned Croutons
- Cheddar Cheese
- 1/2 cup chopped onion
- Red Bell Pepper
- 1/4 cup chopped green chilies (canned, mild or hot)
- 8 large eggs
- 1 cup milk (whole milk recommended)
- 1 teaspoon garlic salt
- Black Pepper
- Cooked Bacon
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Comment préparer Egg Bake Freezable Breakfast
- Preheat oven to 350°F (175°C). Grease two 9-inch square baking pans.
- In each baking pan, evenly distribute 1 cup croutons, 3/4 cup shredded cheddar cheese, 1/4 cup chopped onion, 1/4 cup chopped bell pepper, and 1/8 cup chopped green chilies.
- In a large bowl, whisk together 8 large eggs, 1 cup milk, 1 teaspoon garlic salt, and 1/2 teaspoon black pepper.
- Slowly pour the egg mixture evenly over the crouton and vegetable mixture in both baking pans.
- Top each casserole with 3 slices of crumbled cooked bacon.
- Cover one casserole tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
- Bake the second casserole, uncovered, at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean.
- To bake the frozen casserole: Completely thaw in the refrigerator for 36 hours. Remove from the refrigerator 30 minutes before baking.
- Bake the thawed casserole, uncovered, at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
10g
Fat
70g
Carbs
7g
