Tuesday, November 29, 2011
My family has a go to egg casserole recipe that is exceptionally good. The only problem is that when you're invited in the morning to a potluck brunch in just a couple hours, an overnight egg casserole isn't even an option. This new egg casserole can be whipped up and baked in less than an hour! To top it off it's really fluffy and filling. I added bacon into mine but sausage or veggies would also be yummy. If you find yourself in a breakfast bind or just want a new easy egg casserole you must give this one a try! It'd be great for brinner (breakfast for dinner) too!
The World's Easiest Egg Casserole
8 whole eggs
1 can evaporated milk
2 cups shredded cheese
1 teaspoon dry mustard
1/2 teaspoon seasoning salt
1 teaspoon pepper
A few dashes of Herbs de Provence (optional)
8 slices of bacon, chopped
Preheat oven to 325 degrees. Grease a 9X13 baking pan. Combine eggs, evaporated milk, and spices.
Whisk until eggs are beaten. Stir in bacon and one cup of cheese.
Pour into baking pan. Bake for 35 minutes, then take out of oven and top with remaining cheese. Return to oven and bake an additional five minutes. Cool for five minutes before cutting into squares and serving. (I also grated fresh Parmesan cheese on top at this point).