Jodi's Breakfast Casserole
I haven't tried it yet but the family loves it.
- Preparing Time: 15 minutes
- Total Time: 2 hours
- Served Person: 8
breakfast
brunch
advance
bake
winter
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 8 ounces sour cream
- 12 large eggs
- 1 cup shredded cheese (can use cheddar, fiesta mix, monterrey jack, your prefer
- 1 pound bacon cooked and crumbled (you can use pre-cooked, 1 pkg)
- Carbohydrate 6.3230875 g
- Cholesterol 1645.43 mg
- Fat 70.002075 g
- Fiber 0 g
- Protein 58.23 g
- Saturated Fat 24.55724875 g
- Serving Size 1 1 Serving (473g)
- Sodium 1189.76125 mg
- Sugar 6.3230875 g
- Trans Fat 9.53348374999999 g
- Calories 890 calories
This is a make-ahead dish. Spray a 9x13 pan with non-stick spray. Soft scramble the dozen eggs, then add 1/2 of the cheese, sour cream, and bacon. Salt and pepper as desired. Top with reserved 1/2 of cheese. Cover and refrigerate until ready to bake. Bake uncovered at 350 degrees until bubbly and cheese is melted, approx. 25-35 minutes. Serve hot with biscuits, warm tortillas, salsa, chips and fruit. Note: a 13x9 pan can usually accommodate up to 18 eggs total - no other changes to ingredients are necessary. Keep leftovers refrigerated. This recipe came from my sister-in-law, Jodi Young, a wonderful cook and a funny gal.
