Posted by: Josey Lyne Payne, Esq. | October 10, 2011

Jack Breakfast Casserole

This is a slightly modified version of my aunt Paulette’s recipe, and like most of the recipe she’s shared with me, it doesn’t disappoint.  It’s the perfect, hearty, savory dish for breakfast or brunch, and makes wonderful leftovers, hot or cold from the pan.

Jack Breakfast Casserole

1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1/4 cup minced onion
1/2 cup chopped, cooked bacon
1 1/2 cups Bisquick baking mix
6 eggs, lightly beaten
2 cups milk
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 cup butter, melted

Preheat oven to 375 degrees.
Grease a 9 x 13 baking dish.
Sprinkle both cheeses over bottom of baking dish.
Sprinkle onion and bacon evenly over cheese.
Combine Bisquick, eggs, milk, pepper, and mustard.
Whisk in butter until well combined.
Pour evenly over cheese, onion and bacon layer in pan.
Bake in preheated oven for 40 minutes.

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