20 June, 2014
Bacon and Egg Casserole – 2Posted in : Recipes on by : Beckie Tags: baked, breakfast, casserole, stove top
4 bacon strips
1 cup milk
1 cup shredded cheddar cheese — (4 ounces)
1 cup sour cream — (8 ounces)
1/4 cup sliced green onions
1 teaspoon salt — (1 to 1 1/2)
1/2 teaspoon 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 a greased 13-in. x 9-in. 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.
Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 each) equals 289 calories, 22 g fat (10 g saturated fat), 420 mg cholesterol, 508 mg sodium, 4 g carbohydrate, trace fiber, 16 g protein.