My family has been eating this rich, Cajun crab soup for years. ‘Stick to your bones’ soup is comfort food throughout the winter.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 12 slices bacon
- ¼ cup butter, melted
- 3 cups croutons
- 2 cups grated Cheddar cheese
- 6 eggs
- 1 ¾ cups milk
- 1 bell pepper (any color), diced
- 1 tablespoon prepared mustard
- salt and pepper to taste
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9×12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
- Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
- Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 14 g |
| Sodium | 901 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious!
This was scrumptious for Christmas morning. I added green onions, asparagus & a couple extra eggs. Maybe next time I might add a little more milk or a few less croutons. We like it more egg-y than bread-y. It made a beautiful casserole in my 12” cast iron skillet. I used garlic-butter croutons & served it with a baked fruit compote, grits & pigs in a blanket.
Added 2eggs. Used 12x 9 pan. Need to cook 10 minutes longer
I have tried a few egg casseroles, always searching for the perfect one. Well, I finally found it! This recipe was simple and delicious. Full of flavor! No need for extra salt, otherwise followed recipe as is. A new family favorite!
I have made this numerous times and it is always a huge hit!! You can have it for an 8 x 8 dish and it comes out just as great!!!
Quite yummy. Would recommend about 10 minutes more in the oven to make the croutons crunchy as the crust. What a great idea. Also used garlic parmesan croutons and was really good. Thanks for sharing!
I added chopped white mushrooms, sweet peppers Campari tomatoes. Also used 4 whole eggs and 1/2 cup egg whites (= 4 eggs) and substituted half and half for milk.
Very easy, savory recipe that you have rooms to experiment with different flavors!
I needed a breakfast on the fly.. I had most of the ingredients except croutons and bacon. I used a box of instant stuffing mix and lunch meat ham, otherwise followed the recipe. It had great flavor. Changed the recipe of number of people it would feed to 6 people.It worked out well. Great recipe
This was fantastic! i did make a few changes though. I replaced the bacon with a pound of ground sausage, browned. I replaced the croutons with hashbrowns and added garlic and onion powder. Definitely a keeper!! My husband and i nearly finished off the 9 X 13 pan ourselves!!
Absolutely delicious! I made this for my family and everyone loved it. I added spinach, yellow, red and green bell pepper and substituted sausage in place of the bacon. I’ll be making this again for sure!
I have made this breakfast casserole several times and it never fails to please! So many breakfast casserole dishes are made with sausage and that is ok but this one is topped with bacon! That is why it is PERFECT! I serve it with fresh fruit! No changes to the recipe are needed as you won’t be disappointed! 🙂
This is very tasty! Here are the reviews from kids. 16 year old son rated it a 4. 11 year old daughter rated it a 2. Said it was too soft and didn’t like the breading aka croutons.
This turned out amazing! I was so skeptical when I read about using the croutons but they MADE the dish! I used more croutons than the recipe called for (maybe 1 1/2 times as much). So delicious.
Made this for a guest brunch. Everyone loved it. I used Pepperidge Farm stuffing cubes, added finely diced onions and garlic pepper. Baked 20 minutes, let cool and refrigerated overnight. Continued baking the next morning covered with foil. Reheated leftovers the following morning. Tasted great!
Quick easy and delicious
No peppers. Will taste it tomorrow.
I double it for a large group. I also cooked off the colored peppers and onions in butter . I did add a few tomatoes. I will make it again
I needed an extra egg for the mixture possibly because I made the recipe in individual casserole dishes for ease in serving and to cut down the baking time. It was delicious. This would be a great recipe to have on hand if you find unexpected guests for breakfast and want something easy and tasty to serve them.
Turned out amazing! I made this to feed 12 residents at a low income senior apartment complex in Denver. I had finished packing up the take-out boxes and my kids wandered over and started picking at what was left in the pan. I got “This is the best breakfast ever! Will you make us one for tomorrow?” Coming from a kid who has never liked a single breakfast casserole. Made another one last night, and put it in the fridge to set overnight. It’s in the oven now. This is the only breakfast casserole I will make from now on. Never looking back.
This is a must have for our pre-Christmas family weekend!!