Breakfast Bake

I'm sorry for the poor quality of the photo; my camera phone isn't as good as the real one. But this recipe, is really yummy....and even better, it can be made the night before and put in the refrigerator till your ready to bake the next morning. I love to share recipes that i find like this!

ummm, well, actually, i didn't "find" the recipe. It found me! At Fellowship Bible Church, i belong to the MOMs Together group. I get to bake for the meetings and this is one of the awesome, fix-ahead recipes that i got assigned.

Cool, huh?

Anyways, back to the Breakfast Bake....and how yummy it is and fat-free.

Ha!

Got ya there, didn't i? It's not a fat-free breakfast casserole. I don't even know if there might be a 'healthy breakfast casserole'...i'm sure that there is, maybe, but, well, is it as yummy as this one?

So, it's not the friendly, Weight Watcher kinda breakfast. Unless you only have one fork-full. Trust me, though, you won't be able to have just "one" fork-full of this thing for breakfast!

Breakfast Bake

4 1/2 cups seasoned croutons (i used 'herb seasoned')
2 cups (8 oz) shredded cheddar cheese
1 medium onion- chopped/diced
1/4 cup chopped/diced sweet red pepper
1/4 cup chopped/diced green pepper
1 jar (4 1/2 oz) sliced mushrooms, drained
8 eggs (Oh my....)
4 cups milk (I used 2% milk)
1 teaspoon salt (i cut this to half)
1 teaspoon ground mustard (GROUND MUSTARD!)
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled (yes, that's EIGHT strips)
9x13 pan

Directions:
Sprinkle croutons, cheese, onion, peppers and mushrooms into greased(i sprayed the pan with PAM) 9x13 pan. In a bowl, combine the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. sprinkle with bacon. Cover and refrigerate overnight.
The next morning, bake at 350 for 45-60 min, or until a knife inserted near the center comes out clean.

It makes a good breakfast dinner, too....

Back to my snow day, pj wearing activities...