Pimiento Cheese Breakfast Casserole

Pimiento Cheese Breakfast Casserole Recipe
Pimiento Cheese Breakfast Casserole
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  1. 1 (12-ounce) package English muffins, cut into ½-inch pieces
  2. 2 cups whole milk
  3. 1 tablespoon spicy brown mustard
  4. 1 teaspoon hot sauce
  5. ½ teaspoon salt
  6. ¼ teaspoon ground black pepper
  7. 3 large eggs, lightly beaten
  8. 1½ cups shredded extra-sharp Cheddar cheese, divided
  9. 2 tablespoons chopped fresh chives
  10. 2 (4-ounce) jars diced pimientos, drained
  11. 3 slices bacon, cooked and cut in half
  1. Preheat oven to 350°. Spray a 10-inch oven-safe skillet with nonstick cooking spray. Set aside.
  2. Place muffin pieces on a large rimmed baking sheet. Bake until lightly toasted, approximately 15 minutes, stirring once. Let cool 10 minutes.
  3. In a large bowl, whisk together milk, mustard, hot sauce, salt, pepper, and eggs. Stir in muffin pieces, 1 cup cheese, chives, and pimientos. Pour mixture into prepared pan. Sprinkle with remaining ½ cup cheese. Arrange bacon slices on top as desired. Cover with aluminum foil, and let stand 15 minutes.
  4. Bake, covered, 30 minutes. Uncover, and bake until set, approximately 15 minutes. Let stand 15 minutes before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/


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