Bacon and Egg Casserole
This egg casserole recipe is breakfast at its finest. I mean how do you beat bacon and eggs, really? You add cheese and make it the night before. BOOM!
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 16 ounces cheese (shredded (I used half cheddar and half pepper jack)*)
- 1 tablespoon flour
- 1 pound bacon (cooked and crumbled**)
- 12 eggs
- 1 cup milk
- 1 & 1/2 teaspoons kosher salt (use half the amount if using table salt)
- 3/4 teaspoon pepper
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Steps
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Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
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Place the shredded cheese in the dish and sprinkle with 1 tablespoon of flour. Toss together with your fingers to distribute evenly.
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Sprinkle bacon evenly over the cheese.
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Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
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Pour over the bacon and cheese.
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Cover and refrigerate overnight. OR, you can bake this right away! No need to cover.
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Preheat oven to 325 degrees F. Bake uncovered for about 45 minutes, or until the center is set and the top has browned.
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Let stand for 5 minutes before cutting and serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cheese | 16 ounces | - | - |
| flour | 1 tablespoon | - | - |
| bacon | 1 pound | - | - |
| eggs | 12 | - | - |
| milk | 1 cup | - | - |
| & 1/2 teaspoons kosher salt | 1 | - | - |
| pepper | 0.75 teaspoon | - | - |
| seasoned salt | 0.5 teaspoon | - | - |
| dry mustard | 0.25 teaspoon | - | - |
| onion powder | 0.25 teaspoon | Rp 8.000/100g | Rp 100 |
| garlic powder | 0.25 teaspoon | Rp 8.000/100g | Rp 100 |
| paprika | 0.25 teaspoon | Rp 40.000/kg | Rp 50 |
*Estimated market prices, may vary by region
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