Friday, May 2, 2008

Overnight Egg Casserole

Okay, I had this last year at MOMs group and Lynne Paulus brought it. So I made it for Moms last thursday and Julie asked me to post it for everyone so here you go.
I will give you my variation but you can get really wild and do just about anything with different ingredients it.

1 loaf of French Bread with crusts cut off
1 pkg of bacon, (heres a trick! Cook it in the oven on broil on top of a cooling rack in a cookie sheet for the grease to drop through. This will keep the fat separate from the bacon. Works great for less grease!
4 cups of cheese. I used 2cps of colby and 2cps of pepperjack.
1 red pepper
1 green onion
10 eggs
2 1/2 cps of milk
1 cp of half and half or cream

Use a 9x13 pan
You will layer ingredients with
bread, cheese, bacon, peppers and onion and repeat again.
Mix eggs with the milk and cream and pour on top.
Make sure all layers are covered and milk goes to the top of dish.

Put in the refrigerator for overnight and pull it out in the morning and bake it at 375 for about and 1 hour or more until cooked through.

This dish makes it possible to bring eggs to Moms group and still have time to get ready.
So no more excuses ladies...hehehehe.

1 comment:

Julie said...

seriously, could have eaten the whole pan. thanks, louette!