Description
An easy and adaptable breakfast casserole that can be prepped the night before and baked in the oven or the slow cooker.
Ingredients
Scale
- 4 eggs
- 1/3 cup bacon crumbles (or 1/2 cup of ham cubes)
- 3 slices of bread, cut into small cubes (french bread is a good option)
- 1 cup milk
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dry ground mustard
- 1 Tbsp hot sauce
- 1/2 cup shredded cheddar cheese
Instructions
Oven Instructions:
- Heat oven to 350° F.
- In a mixing bowl add the eggs and whisk. Stir in the remaining ingredients (except the cheddar). Stir in half of the cheese.
- Spray a 8×8 or 9×9 inch baking pan with non-stick cooking spray. Add the egg mixture into the pan.
- Bake for 40 minutes. Sprinkle remaining cheese on top and bake for 5 more minutes.
- Let sit for 5 minutes before slicing and serving.
Slow Cooker Instructions:
- In a mixing bowl add the eggs and whisk. Stir in the remaining ingredients (except the cheddar). Stir in half of the cheese.
- Spray slow cooker with non-stick cooking spray. Add the egg mixture into the crock.
- Cover and cook on high for 2-3 hours. Sprinkle remaining cheese on top and bake for 5 more minutes, until it melts.
- Let sit for 5 minutes before slicing and serving.
Notes
You can prepare this the night before. Add ingredients into pan and cover with foil. Refrigerate overnight, remove foil and bake in the morning after letting it come to room temperature.
- Category: Breakfast
- Method: Oven