Easy Egg Casserole

9:22 AM

Sunday morning. What better way to relax and enjoy it than to make a special breakfast?

This is not a quiche. No crust like a quiche, which I think makes it healthier than a quiche. This is the "light" version, too. Perhaps closer to the holidays I'll post the full-fledged-calorie-filled version.


- 6 eggs
- 2 C milk (skim, if possible)
- salt & pepper
- 3 C croutons (flavor of your choice-- keep in mind it does affect the flavor of the casserole)
- 1 package of bacon, cooked and crumbled


- Preheat the oven to 350. Spray a 9 x 13 pan.
*Use the time that the oven is preheating to cook your bacon if you have not done so already!*
- Line the pan with your croutons.
*You can use a whole bag of croutons to line the entire bottom, therefore giving the casserole a more "crust-like" bottom. I was limited as to how many croutons I had, but usually I use more than pictured.*

- Whisk together the eggs, milk, and salt & pepper. Pour this mixture into the pan.
*I didn't with this one, but you can add shredded cheese before adding the bacon. This makes it extra tasty! Another thing I like to add is red pepper, even mushrooms or onion if who you're serving it to likes those types of things! Mix those in with the eggs if you add them.*

- Sprinkle the bacon on top.

- Cook for 45 to 55 minutes (until browning a little on top).

Serve warm and enjoy!

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