Originally Posted by elaine l
wow that looks good Mama. Care to share the recipe? I tried a new egg casserole last week but I wasn't crazy about it. It had Italian sausage, fontina cheese, roasted peppers and spinach.
Here you are:
Here’s what you’ll need:
1 pound of bacon
about 3 cups of seasoned croutons
10 ounces of Velveeta cheese, grated
1 cup of milk
1/2 cup of sour cream
1 green bell pepper, diced
1 small onion, diced
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon of Gulden’s Spicy Brown Mustard
2 plum tomatoes, diced
Here’s what you need to do:
Preheat oven to 325 degrees F.
Cut bacon into small strips.
Cook bacon until crisp and drain on a paper towel reserving 2 tablespoon of the bacon grease.(Don’t throw the rest of the grease away. Keep it in a covered container in the refrigerator to season vegetables, cornbread or any other time you want some great bacon flavor added to something.)
Using the same pan that you cooked the bacon in with the 2 tablespoons of bacon grease, sauté the onions until tender. Set aside.
Dice up the green pepper. Set aside.
Dice up the Roma tomatoes. Set aside
Spray a 9 x 13 inch glass baking dish with a Non-Stick cooking spray.
Line the bottom of the pan with the seasoned croutons. You want the croutons in a single layer. This may take a little more or less than three cups.
Sprinkle the grated Velveeta cheese on top of the croutons.
In a medium bowl, whisk together the eggs and the sour cream until well mixed.
Add the green peppers, salt, pepper, mustard and milk t the egg mixture. Mix well.
Pour on top of the croutons and cheese in the baking dish.
Sprinkle the tomatoes on top.
Next, sprinkle the bacon on top.
Bake 50 minutes to an hour or until the center is set.
I hope you enjoy it!