This egg casserole recipe is breakfast at its finest. I mean how do you beat bacon and eggs, really? You add cheese and make it the night before. BOOM!
Place the shredded cheese in the dish and sprinkle with 1 tablespoon of flour. Toss together with your fingers to distribute evenly.
Sprinkle bacon evenly over the cheese.
Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
Pour over the bacon and cheese.
Cover and refrigerate overnight. OR, you can bake this right away! No need to cover.
Preheat oven to 325 degrees F. Bake uncovered for about 45 minutes, or until the center is set and the top has browned.
Let stand for 5 minutes before cutting and serving.
Notes
*Most shredded cheese would be good here. Cheddar, Mexican blend, Monterey Jack, whatever you want. If you use Pepper Jack like I did it will make it spicier obviously. **You can use 1 pound of cooked ham, or cooked sausage. This time I used half bacon and half kielbasa. I baked the bacon in the oven, then baked the sliced kielbasa until it was browned. (Probably like 10 minutes)All of the spices in this recipe are according to taste. You can just add salt and pepper if you want.