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Holiday Breakfast Casserole

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Ingredients

Adjust Servings:
1 lb bacon
3 1/2 cups seasoned croutons
10 ounces velveeta cheese, grated
8 eggs, slightly beaten
1 cup milk
1/2 cup sour cream
1 green bell pepper, diced
1 small onion, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon spicy brown mustard (like gulden's)
2 plum tomatoes, diced

Nutritional information

582
Calories
411 g
Calories From Fat
45.7 g
Total Fat
18.6 g
Saturated Fat
289.9 mg
Cholesterol
1474.5 mg
Sodium
19.7 g
Carbs
1.5 g
Dietary Fiber
5.2 g
Sugars
22.4 g
Protein
245g
Serving Size

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Holiday Breakfast Casserole

Features:
    Cuisine:

    This was a pretty standard breakfast casserole - faily quick, very easy and yummy to boot : ) I made some adjustments based on ingredients we had around the house - stuffing cubes instead of croutons, shredded colby jack instead of velveeta - and was very happy with the results. Thanks for helping me to find a yummy use for my left over stuffing and sour cream : )

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Holiday Breakfast Casserole, This is a colorful , wonderfully cheesy breakfast casserole for the holidays or any other time of year It can be made the night before and then popped in the oven the next morning , This was a pretty standard breakfast casserole – faily quick, very easy and yummy to boot : ) I made some adjustments based on ingredients we had around the house – stuffing cubes instead of croutons, shredded colby jack instead of velveeta – and was very happy with the results Thanks for helping me to find a yummy use for my left over stuffing and sour cream : ), This was a pretty standard breakfast casserole – faily quick, very easy and yummy to boot : ) I made some adjustments based on ingredients we had around the house – stuffing cubes instead of croutons, shredded colby jack instead of velveeta – and was very happy with the results Thanks for helping me to find a yummy use for my left over stuffing and sour cream : )


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    Steps

    1
    Done

    Preheat Oven to 325 Degrees.

    2
    Done

    Cut Bacon Into Small Strips. Cook Bacon Until Crisp and Drain on a Paper Towel, Reserving 2 Tablespoons of the Bacon Grease in the Pan. (save the Remaining Bacon Grease in a Covered Container in the Refrigerator For Future Uses -- to Season Vegetables, For Cornbread, or Anytime You Want to Add Some Great Bacon Taste to Something.).

    3
    Done

    Using the Same Pan That You Cooked the Bacon in With the 2 Tablespoons of Bacon Grease, Saute the Diced Onions Until Tender. Add the Diced Green Pepper and Saute For a Couple of Minutes. Set the Peppers and Onions Aside and Allow to Cool a Little.

    4
    Done

    Have the Plum Tomatoes (i Like Roma ) Diced and Ready. Set Aside.

    5
    Done

    Spray a 13x9x2-Inch Glass Baking Dish With a Non-Stick Cooking Spray, Like Pam. Line the Bottom of the Baking Dish With the Seasoned Croutons. You Want Them in a Single Layer. This May Take a Little More or Less Than 3 Cups. Sprinkle the Grated Velveeta Cheese All Over the Top of the Croutons.

    6
    Done

    Whisk Together the Eggs and Sour Cream Until Well Mixed. Add the Cooked Peppers and Onions, Salt, Pepper, Mustard and Milk to the Egg Mixture. Mix Well. Pour on Top of the Croutons and Cheese in the Baking Dish.

    7
    Done

    Sprinkle the Diced Tomatoes on Top. Then, Sprinkle the Cooked Bacon on Top,.

    8
    Done

    Bake 50 Minutes to an Hour or Until Center Is Set. Enjoy!

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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