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Cracked Egg Breakfast Casserole

Cracked Egg Breakfast Casserole for Cozy Weekend Mornings

Enjoy a simple and delicious Cracked Egg Breakfast Casserole, perfect for busy mornings or special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 12 large eggs can be substituted with egg whites for a lighter dish
  • 1 cup milk feel free to use any milk alternative for a dairy-free option
  • 1 loaf bread, cubed (optional) whole grain or gluten-free bread works as well for different dietary needs
For the Flavor
  • 1 pound bacon, cooked and crumbled turkey bacon can be used as a leaner alternative
  • 2 cups shredded cheese try cheddar, mozzarella or pepper jack for a delicious twist
  • 1 teaspoon salt essential for enhancing overall flavor
  • 1/2 teaspoon black pepper adjust according to your taste
  • 1 teaspoon garlic powder fresh garlic is a stronger substitute
  • 1 teaspoon onion powder complements the savory profile of the casserole

Equipment

  • mixing bowl
  • Whisk
  • 9x13-inch baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, crack the eggs and pour in the milk. Whisk until well combined.
  3. Add salt, black pepper, garlic powder, and onion powder to the egg mixture, blending thoroughly.
  4. Fold in the crumbled bacon and shredded cheese. If using, gentle stir in the cubed bread.
  5. Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  6. Bake in the preheated oven for 30-35 minutes until puffed up and golden.
  7. Remove from the oven and let cool for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 330mgSodium: 780mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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