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Nutrition Facts
Serving Size 1 (245g) Recipe makes 8 servings
Calories 565
Calories from Fat 427		(75%)
Amount Per Serving		%DV
	Total Fat 47.5g	73%
	Saturated Fat 19.8g	99%
	Monounsaturated Fat 18.1g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 398mg		132%
Sodium 864mg		36%
Potassium 363mg		10%
Total Carbohydrate 11.0g		3%
	Dietary Fiber 0.7g	2%
	Sugars 1.6g
Protein 22.8g		45%
detailed view... how is this calculated?

Breakfast Casserole

Recipe #10858 | 50 min | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Cheryl E
Aug 10, 2001

SERVES 8 -12 (change servings and units)

Ingredients

2 tablespoons butter
1/8 teaspoon pepper
2 tablespoons flour
2 cups milk
12 eggs
1 lb bacon, chopped
1 cup shredded cheddar cheese
1/4 cup onion, chopped
1 (4 ounce) can mushroom stems and pieces
1 1/2 cups soft breadcrumbs
3 tablespoons melted butter
1/8 teaspoon paprika

Directions

1
Melt butter.
2
Blend in flour and pepper.
3
Gradually add milk and stir until thickened.
4
Add cheese; mix and set aside.
5
Fry bacon and onions until browned.
6
Add eggs and scramble just until set.
7
Add mushrooms and cheese sauce and put into a greased baking dish (9x13-inch).
8
Mix breadcrumbs with 3 tablespoons melted butter and paprika; sprinkle over egg mixture.
9
Chill for 30 minutes at least OR put in fridge overnight.
10
To serve, bake for 30-minutes in a 350F oven.

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Featured Reviews for This Recipe

From: Chef #1502507

On Jan 1, 2010

0 people found this review helpful

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From: sconehead

On Sep 12, 2009

GREAT recipe! I have made it 2 times now...first time....as directed only I used turkey bacon and a little more cheese (my family LOVES cheese). The second time sauted mushrooms and spinach and added that to the egg mixture. I also used alittle velvetta mixed in with the cheddar (I had a little bit I needed to use) I also had some sausage I wanted to use so I replaced the bacon with that. It was good, but I think we prefer the bacon. I tried them in muffin tins and that worked great! I made a half batch the first time, and a full one this time so I have extras for the freezer for school morning breakfasts. My kids Loved them! Next time I want to try adding artichoke hearts and use swiss cheese. GREAT Recipe! Thanks for sharing!

1 person found this review helpful

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From: Karen Jones

On Nov 29, 2001

I have been making this very casserole for Christmas breakfast for at least 20 years. If I dared make anything else, I think my family would return the gifts they got me! There are lots of easier egg casseroles out there, but this is by far the best!

11 people found this review helpful

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From: Kim1

On Apr 18, 2004

This was good and easy to make. I only had 9 eggs but it turned out good. I used extra cheese. when it was done I added extra cheese to the top. It does take alot of pans 1 pan to fry the bacon and onions. 1 pan for the sauce and 1 pan to melt the butter to toss the bread. and then there was the casserole dish. But you can always tell your family you did all this work for them they should do the dishes for you.Also as soon as I made the dish I baked it there is no need to refrig.

10 people found this review helpful

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