Go Back

Texas Eggs Recipe -- best for a make-ahead healthy breakfast casserole that you can eat FAST another day

This is from my sister-in-law, Susie, and it's always a huge hit with the family!
Author: Susie via Kelly the Kitchen Kop



  • Melt the butter in a cast iron or stainless steel skillet and scramble the eggs.  Layer eggs, peppers, mushrooms, bacon, and onions in a 9x13 baking dish.  Warm soup with milk in a medium saucepan over medium heat, then pour over the top.  Spread cheese all over the top, cover with foil, and refrigerate overnight.  Uncover and bake at 350* for 50 minutes.
  • NOTE that if you add extra meat or vegetables, you may need to decrease some of the eggs so it all fits into the pan, or use an 11x14 so you don't risk having it run over in your oven.