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
Croutons:
4 cups cubed bread (I used Udi’s, crust on)
3 Tablespoons butter
1 Tablespoon olive oil
Casserole:
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
Make croutons:
- 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.
Make Casserole:
- 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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Liz says
LOL, it cracks me up when you make a savory recipe, but this is a winner! Another wonderful month for TSP!!!! xo
My Inner Chick says
just saved to my favorites.
This looks Fabulous!!
danielle says
Thank you!
Linda Cottrell says
I love the sound of this. I really appreciate that you posted the time for a convection oven. I have a combo convection/regular oven and just love it.
Denise says
Hello!
Quick question: the video shows half and half cream but I need to know how much as it’s not on the written recipe. Also, can you please let me know if it’s still ok to add the Dijon mustard as it doesn’t show this in the video part.
Thanks so much for your time!!!!!!
xox
Denise
Hugs & Cookies xoxo says
hi! The video is not this recipe! Here is a link to the video and its recipe….. https://hugsandcookiesxoxo.com/2014/04/bacon-egg-cheese-spinach-casserole.html
Mel Shrum says
I love the recipe, although I would like to use hash brown potatoes instead of croutons.
Betty Dotseth says
I’m unable to print it out or cut and paste the recipe….what’s up? How am I to make it?
Crissy says
Okay… this looks insanely good. All of your recipes are so decadent looking!!
Crissy recently posted…Ham and Noodle Casserole
Hugs & Cookies xoxo says
Thank you!!!!!!
Jerome Christensen says
This was a good recipe to go to, however we may have messed it up by choosing a sour dough bread, baking it in a glass dish, adding in a slice of cubed ham and not cooking it in the convection setting in our oven. Flavor was great, just very liquidity.