I've made this with crumbled sausage too...it's really good!


  • 4-1/2 cups seasoned croutons
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 med. onion. chopped
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 jar sliced mushrooms (4-1/2 oz.), drained
  • 8 eggs
  • 4 cups milk
  • 1 tsp salt
  • 1 tsp ground mustard
  • 1/8 tsp pepper
  • 8 bacon strips cooked and crumbled OR 1 package (8 oz.) thinly sliced fully cooked ham, chopped


Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a bowl, combine the eggs, milk, salt, mustard and peppr. Slowly pour over vegetables. Add ham or crumble bacon on top.
Cover and freeze one casserole for up to three months. Bake the second casserole, uncovered, at 350 degrees for 40-50 minutes or until a knife inserted near the center comes out clean.
TO USE FROZEN CASSEROLE: Completely thaw in fridge for 24-36 hours.Remove from Fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 50 to 60 minutes or until a knife inserted near center comes out clean.

6 to 8 servings each casserole.

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Submitted 6/13/05.
Source: My Files
Submitted By: tc c
Breakfast Bake