WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! TRUTH BE TOLD, I LOVE THAT EVERY RECIPE I CHOOSE IS ALWAYS A WINNER! Especially this bacon, egg & cheese casserole. And I love that it can be prepped the night before and baked off in the morning!
So this month, I wanted to try a savory breakfast casserole. Liz’s bacon and egg casserole was screaming my name. My hubby adores eggs and I knew I could make a few changes to transform this into a gluten free breakfast paradise. So, that’s just what I did. I used Udi’s gluten free bread-one loaf with the crusts left on! I first cooked them up into croutons as the original recipe calls for croutons. They were buttery and delicious! You could follow the same process with regular bread to make your own croutons. Thanks for another winner, Liz!!! xo
Bacon and Egg Casserole…adapted from That Skinny Chick Can Bake
4 cups cubed bread (I used Udi’s, crust on)
3 Tablespoons butter
1 Tablespoon olive oil
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
8 eggs, beaten
4 cups whole milk
1 teaspoon Dijon mustard
1/8 teaspoon pepper
6 slices crumbled, cooked bacon
- Heat butter and oil in a skillet.
- Once melted, add cubed bread and cook on medium low tossing often until well browned.
- Season with salt and pepper.
- Let cool.
- Lay croutons and cheese in a well greased 9 x 13 pan.
- Combine remaining ingredients except bacon.
- Pour liquid over croutons and cheese. Top with bacon.
Bake at 325º for about 45 minutes to an hour or till egg is set.
****To make the night before, complete all steps except for topping with bacon. Cover and refrigerate overnight. The next morning, remove from refrigerator and top with crumbled bacon. Bake at 325º for 1 1/2 hours or till center is set. Important note: I used a 325 convection oven setting and mine was perfectly baked and done in 45 minutes so check on yours to see. Serve warm.
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