Happy Thursday, friends!
The other night I found myself with fewer family members at home to feed, a carton of eggs, some of Trader Joe’s rosemary croutons and well, I whipped up a breakfast casserole for dinner.
I took my mother-in-law’s SAUSAGE BREAKFAST CASSEROLE and mix and matched it with bacon and bam, dinner was done.
Easy as that 🙂 .
Whether you need an easy dinner or delicious brunch, this recipe is always a winner.
Enjoy! xx
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Bacon & Crouton Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 1x
Description
I took my mother-in-law’s SAUSAGE BREAKFAST CASSEROLE and mix and matched it with bacon. Whether you need an easy dinner or delicious brunch, this recipe is always a winner.
Ingredients
Scale
- 1 box of your favorite croutons (Texas Toast are great in this recipe)
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6 eggs beaten
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2 cups milk
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1 (10 oz) can cream of mushroom soup
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1 tablespoon mustard powder
- about 12 slices of bacon (regular or turkey), crisped and chopped into pieces
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2 cups shredded cheddar cheese
Instructions
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Spray a 9×12 pan with cooking spray. Spread your croutons all across. Set aside.
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In a large mixing bowl, whisk your eggs with your milk, cream soup, and mustard powder. Stir in your crispy (chopped) bacon and cheese.
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Pour this egg mixture over the croutons in your baking dish.
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At this point, you can either cover and refrigerate over night or immediately pop in the oven.
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Bake your casserole uncovered in a 350 degree oven for about 45 minutes or browned around the edges and the center not too wobbly.
- Remove from oven and allow to cool about five minutes before slicing and serving.
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