Egg and Bacon Casserole
Egg and bacon casserole with no bread: 8 eggs whisked with whole milk, salt and pepper, mixed with crumbled bacon and cheddar, baked in a 9x13 dish at 350°F until set. Serves 8.
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Ingredients
- 8 eggs large
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 6 slices bacon cooked and crumbled
- 1 cup cheddar cheese shredded
- nonstick cooking spray for the baking dish
Instructions
- Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
- Cook the 6 slices of bacon in a skillet until crisp. Drain on paper towels, let cool, then crumble.
- In a large bowl, whisk the 8 eggs, 1 cup milk, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
- Stir in the crumbled bacon and 1 cup shredded cheddar.
- Pour the egg mixture into the prepared dish and spread it evenly.
- Bake for 30 to 35 minutes, until the eggs are set, the top is lightly golden brown and the center reads 165°F on a food thermometer.
- Let the casserole sit for 5 to 10 minutes, then cut into squares and serve.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 180kcalCarbohydrates: 2.4gProtein: 12.7gFat: 13gSodium: 425mgSugar: 1.8g
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