Facebook | Pinterest | Instagram You guys. I have looked everywhere. Even in my front door. That’s where I usually find my keys when I lose them. Well, that is, after the neighbors pound on my door telling me my keys are in the lock. Or how ’bout the time I left my keys in the ignition. With the car running and the door unlocked. For 10 minutes while I went grocery shopping. If I didn’t get my car stolen for leaving it running unattended, I probably won’t this time right? Right?? The breakfast game, in this case. I meant to share this one with you guys before Christmas so you could make it on Christmas Eve. We were already at Eric’s parent’s house up in Montana when I sat down to write the post…when I realized that the recipe was pinned to the inside of my cupboard back home. Doh! But really, you don’t have to wait for Christmas to make it. I don’t know why we’re always waiting for special occasions to make breakfast. I mean, you do have a freezer right? You could make this on a weekend and then portion it out and pop it in the microwave for a minute or two, and bam, breakfast done. Eggs are totally the best way to start in the morning. And bacon is the best way to start ANYthing.
Place the shredded cheese in a greased 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. (Optional. Go ahead and make it right away if you’re feelin’ it.) 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.
If you are still not sure, stick a toothpick in the center. If it comes out with no wet egg on it, it’s done!
Can you freeze a breakfast egg casserole?
If you know ahead of time that you are baking your egg casserole with the intent to freeze it, my advice would be to under bake it. (Make sure you use a disposable aluminum pan so that you are not holding one of your glass casserole dishes hostage in the freezer for months.) Take it out of the oven a few minutes early, when it is mostly set in the middle, but before it has had a chance to brown on top. Wrap well with foil and freeze for up to 3 months. When you are ready to make it, bake at 350 (straight from frozen) for about 40-45 minutes covered with foil, then remove the foil and bake for another 10-20 minutes, until the top is browned and the edges are bubbly. The times on this will vary, and could take a bit longer. It depends on how cold your freezer is! If you’re simply freezing leftovers, seal them tightly with plastic wrap or a ziplock bag. Freeze in the portion size you’ll want to re-heat. It re-warms well in the microwave or oven. Truly the Best Crepes I’ve Ever Had » add strawberries and powdered sugar, instant win Homemade Cinnamon Roll Recipe » fluffy, cinnamon-y, drowning in icing Bavarian Cream Donuts » I’ll show you every step to making these perfect! Sour Cream Coffee Cake » streusel for daaaaaays German Pancakes » a super easy way to eat pancakes, even better with syrup and fruit Cinnamon Sugar Dipped Muffins (French Breakfast Puffs) » the stuff of home ec legend Maple Butter Twist Coffee Cake » a gorgeous ode to maple first thing in the morning!
