Egg Casserole

Vera Bell, FMS

  • 2 cups plain toasted croutons
  • 1 cup shredded cheese
  • 6 eggs
  • 2 cup milk
  • 1/2 tsp salt
  • 1/8 tsp onion powder
  • Dash of pepper
  • 6 slices bacon

Place croutons in the bottom of greased muffin pans or 6×10 inch pan. Top with cheese. Combine slightly beaten eggs, milk, salt, onion powder and pepper. Mix well.

Pour over croutons and cheese.

Cook 6 slices of bacon until crisp. Drain and crumble. Sprinkle on top.

Bake at 325° for 30 minutes. Muffins will take 20 to 25 minutes.

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