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Bacon and Egg Casserole 4 slices white bread, crusts removed 4 eggs, slightly beaten 1/2 cups milk 1 teaspoon dry mustard 1/2 teaspoon dried minced onion 8 slices bacon, cooked and crumbled 1 cup (4 ounces) shredded mild Cheddar cheese Place bread in a lightly greased 8-inch square baking dish; set
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1/4 c Margarine melted 2 c Onion/garlic croutons 2 c Milk 1 tb Prepared mustard 2 c Unseasoned croutons 2 c Cheddar cheese grated 6 Eggs 10 Slices bacon Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle
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For cheese sauce, in saucepan, melt 2 tablespoons butter. Blend in flour and cook for 1 minute. Gradually stir in milk; cook, stirring constantly until thickened. Remove mixture from heat. Add salt, pepper and cheese; let cool slightly.
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Place butter in an 11 x 7 x 2 inch baking dish. Place dish in microwave oven to melt, tilting to coat dish. Pour croutons over butter; sprinkle cheese over croutons and set aside. Combine milk, eggs, and mustard; mix well. Pour egg mixture over cheese, and sprinkle with bacon. Bake at 325 degrees
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Instructions In a medium saucepan, melt butter and blend in flour. Gradually add cream and milk. Cook, stirring constantly, until thick. Add thyme, marjoram, basil and cheese; stir until cheese is melted. In a greased 13" x 9" x 2" baking dish, layer six eggs and one-third each of
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Egg and Bacon Casserole

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