Breakfast Egg & Bacon Casserole (Freezer Meal)

One thing I’ve learned in all my years as a stay at home wife and mom is to cook hearty meals in bulk. 
My favorite type of hearty breakfasts’s is my casseroles. I love them because everything is virtually made in one pot.
This dish starts off the same way you’d make scrambled eggs. I use about 18 eggs for my family and 2 cups of milk. I season the mixture with salt, pepper and cayenne, then beat them until fluffy.
 

Next, I cut the crust off of an entire loaf of bread.

Then, I cut each slice into square cubes and place them in the bottom of my lightly oiled casserole dish.

I love adding vegetables to my breakfast casserole. Like I said, I try to make this dish as hearty as possible and by adding green leafy spinach, I’m increasing our vitamin intake as well.

I use about 8-10 ounces of spinach. That’s just enough to make sure you get a little bit in every bite.

Next, I chop up a few pieces of cooked turkey bacon. My bacon cooked in the oven while I was prepping the eggs, bread and spinach.

Once it’s all chopped, I sprinkle it throughout the dish.

Now for the fun part. Pour the egg, milk mixture down over the ingredients in your pot.

I like to add cheese at this point and bake. I bake this at 350 degrees for about 20 minutes.

When it comes out of the oven, it’s all golden brown and delicious.

This is one of my favorite make ahead dishes. This can be frozen, or placed in the fridge for up to 3 days. 

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