You are here: Home » Recipes » Egg and Bacon Casserole Egg and Bacon Casserole Recipe by American Profile Yield 12 servings A cheesy casserole made with crunchy croutons and onion flakes. PrintEmail "My church serves this breakfast dish to students who are graduating from high school each May. It's always served with fresh fruit, pastries and, of course, fresh Wisconsin milk." Ingredients 12 eggs1 quart milk4 cups seasoned croutons8 ounces shredded Cheddar cheese1 tablespoon minced dried onion flakes1 teaspoon dry mustard1 pound bacon, cooked, drained and crumbled Instructions 1. Beat eggs lightly. Add milk, crouton, cheese, onion flakes and dry mustard. Stir well and refrigerate 8 hours or overnight. 2. Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray. 3. Stir egg mixture and pour into pan. Bake 30 minutes. Remove from oven and stir. Sprinkle with crumbled bacon. Bake 25 minutes longer. Cut into squares. Recipe by Sue Thelen, Elkhorn, Wis.