Wednesday, January 30, 2013

in the kitchen: bacon and eggs casserole

We have chickens. Quite a few of them. Ten layers. Which means we get a lot of eggs on a daily basis. Yes, granted, we do have a large family, but if we don't use any eggs for two days - that's twenty sitting the fridge in about forty-eight hours. They DO keep REALLY well, but it's still a lot of eggs. So here's one of our favorite ways to use them up! Make it the night the before, and the first person up gets to preheat the oven and put it in….(thanks Dad *grin*)

Bacon and Eggs Casserole

4 bacon strips
18 eggs (see what I mean?)
1 cup milk
1 cup (4 oz) shredded cheddar cheese
1 cup (8 oz) sour cream
1 to 1 1/2 tsp salt
1/2 tsp pepper

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.

In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.

Pour into greased 13in x 9in baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325* for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes.

This is an INCREDIBLE breakfast. So only wait till it's cool enough that you won't burn your tongue before you dig in! *grin*

This might be my favorite week-day breakfast ever. But I'm not sure if that's because it's *so* yummy...or because I can still eat yummy eggs without dirtying the cast-iron skillet. *sigh* What can I say? Life of the family dishwasher.


  1. Oh YUM! This looks soo good. :9 Thanks for sharing this!

  2. Oh, this makes me hungry!

    ~ The Ordinary Princess

  3. credit goes to moi for finding the recipe :P

  4. great job Maddie for finding the recipe! ;) Because it looks amazing!