Breakfast Egg Casserole

Name: Breakfast Egg Casserole
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 large eggs; 1 cup milk (I used skim); 5 piece bacon; 1/2 cup shredded cheddar cheese; 3 tbsp margarine (melted); 1/4 onion, chopped (optional); 1/2 can sliced mushrooms or several fresh mushrooms sliced (optional); salsa (optional); 1/2 green pepper (optional)

Byronicman2 @cook_2746258

Breakfast Egg Casserole

Byronicman2 @cook_2746258

Saved

Ingredients

60 mins

4 servings

8large eggs
1 cupmilk (I used skim)
5 piecebacon
1/2 cupshredded cheddar cheese
3 tbspmargarine (melted)
1/4onion, chopped (optional)
1/2 cansliced mushrooms or several fresh mushrooms sliced (optional)
salsa (optional)
1/2green pepper (optional)

Saved

Steps

60 mins

1

Preheat oven to 325. For shorter cook time, you can increase the temperature- you just need to watch it more carefully.
2

Cook bacon and cut into small pieces.
3

Crack eggs into medium sized bowl.
4

Add margarine and milk. Whip them.
5

Pour mixture into a glass baking dish. I used a rectangular one approximately 6"x 8".
6

Add the sliced bacon and the shredded cheese. If desired, add the chopped onion, green pepper, and mushrooms at this time. (I put the cheese on last.)
7

Bake at 325 for approximately 1 hour or until golden brown. Larger baking dishes decrease baking times. Remove from oven and cool for several minutes before serving. Serve with salsa if desired.