Cheesy Overnight Bacon and Egg Breakfast Casserole

• Meat

  • 1 lb Bacon, cooked and crumbled

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder

• Refrigerated

  • 12 Eggs

• Condiments

  • 1/4 tsp Mustard, dry

• Baking & Spices

  • 1 tbsp Flour
  • 1/4 tsp Paprika
  • 3/4 tsp Pepper
  • 1 1/2 tsp Salt
  • 1/2 tsp Seasoned salt

• Dairy

  • 16 oz Cheese
  • 1 cup Milk

Found on thefoodcharlatan.com

Ingredients

• 16 ounces cheese, shredded (I used half cheddar and half pepper jack)*
• 1 tablespoon flour
• 1 pound bacon, cooked and crumbled**
• 12 eggs
• 1 cup milk
• 1 and 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Directions

• Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
• Place the shredded cheese in the dish and sprinkle with 1 tablespoon of flour. Toss together with your fingers to distribute evenly.
• Sprinkle bacon evenly over the cheese.
• Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
• Pour over the bacon and cheese.
• Cover and refrigerate overnight.
• Preheat oven to 325 degrees F. Bake uncovered for about 45 minutes, or until the center is set and the top has browned.
• Let stand for 5 minutes before cutting and serving.

Nutrition