Succulent bacon and egg breakfast casserole recipe is a 'real crowd pleaser'
Succulent bacon and egg breakfast casserole recipe is a 'real crowd pleaser'
Share:
Whipping up breakfast for a large group doesn't have to be a headache – say hello to the bacon and egg casserole that's making mornings a breeze. Recognised as the day's most vital feast, it's a crime to skip breakfast, especially with numerous quick-fix recipes at your disposal, like no-fuss overnight oats. But when you're hosting the family or a crowd, there's nothing like a hearty casserole to satisfy all appetites.
The foodie haven Two Peas and Their Pod has let slip a nifty bacon, potato and egg casserole recipe that not only serves 10 hungry mouths but also keeps the leftovers in check splendidly. Their pro tip? "It can be prepared ahead of time and is a real crowd pleaser!". Ingredients. Method. Heat your oven to 175 degrees Celsuis, and grease a 9x13 inch baking dish with non-stick cooking spray. Remove seeds from bell pepper. Dice pepper and onion. Mince garlic. Roughly chop the green onions.
In a large skillet, cook bacon over medium heat until it's crispy. Remove from the skillet and place on a paper towel lined plate. Roughly chop the bacon. Add onion and pepper to the skillet and cook until tender. Add garlic and cook for 2 minutes. Beat eggs in a large bowl, and whisk in the milk. Stir in cooked vegetables, potatoes and one cup of shredded cheese. Set aside 170 grams of bacon bits and stir in the rest. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top with remaining cheese and green onions. Bake for 20 minutes, then arrange remaining bacon on top of the casserole. Put back in the oven for additional 20 to 30 minutes, or until eggs are firm and the casserole is slightly golden brown. Serve the food you really want to eat by signing up for our tips and recipes and never be bored by your cooking again.
