Talk about simple! This egg casserole is on cycle at my house and the whole family loves it. I try to make it on Sundays, and it lasts for breakfast for days! Easy peasy for busy school and work mornings! Bonus – it is super basic and packed with protein. Double bonus – you can add any veggies, cheese, or anything you like to jazz it up!
Ingredients:
2 dozen eggs
One package bacon
½ cup milk
Salt and pepper to taste
Butter – to grease the baking dish
Preparation:
- Preheat oven to 425℉. Line a baking sheet with foil or parchment paper, place bacon on the baking sheet and cook through in the oven. While bacon is cooking, whisk the eggs, milk, salt, and pepper in a large bowl until smooth.
- Butter (or nonstick spray) a large casserole dish and pour in the egg mixture.
- Once bacon is cooked, let cool and update oven temperature to 350℉. Slice the bacon. You can use a pizza cutter or kitchen shears if you prefer instead of a knife.
- Sprinkle the bacon pieces evenly throughout the egg mixture and bake in the oven for 40 minutes.
- If you are prepping ahead of time, let the casserole cool completely. Cover tightly and refrigerate.
Tip: The best way to heat this up is to air fry a square for 3-4 minutes.
You can spice this recipe up with anything additional – try with diced peppers, onions, mushrooms, cheese, or biscuit dough. Anything to make the mornings a tad bit easier, amiright?!
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