Wednesday, April 4, 2012

Breakfast Casserole


6 slices white bread
3oz. Sharp cheddar cheese, shredded
3 oz. Monterey Jack cheese, shredded
8 eggs (or 6 extra large), beaten
2 1/2 c. Skim milk
1/2 c. Cooked and crumbled bacon


Spray a 9 by 13 baking dish with nonstick spray. Cover the bottom of the dish with the bread slices. Spread the cheeses evenly over the bread. Mix the eggs and the milk well. Pour slowly and evenly over the bread and cheese. Sprinkle the bacon pieces evenly over the top. Refrigerate overnight. In the morning, bake at 350 degrees for 45-60 minutes, or until cooked through and “fluffy.” (The top will rise.)

Frozen Mamas:

Thaw casserole and bake as instructed above.


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