Egg Bake (Freezable) Breakfast

• 4 1/2 cups seasoned croutons
• 2 1/2 cups cheddar cheese, shredded
• 1/2 cup onion, chopped
• 1/4 cup red bell pepper, minced
• 4 ounces green chilies, minced drained
• 9 eggs
• 3 cups milk
• 1/4 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 12 slices cooked bacon, crumbled

1. Divide croutons, cheese, onion, pepper,and green chilies between two greased 9-inch square baking pans.
2. In bowl, combine eggs, milk, garlic salt, and pepper.
3. Slowly pour liquid over crouton/veggie mixture.
4. Top with bacon.
5. Cover and freeze one casserole for up to 3 months.
6. Bake the second casserole, uncovered, at 350u0b0 for 50 minutes, or until a knife inserted near the center comes out clean.
7. To use frozen casserole: Completely thaw in the refrigerator for 36 hours.
8. Remove from the refrigerator 30 minutes before baking.
9. Bake, uncovered, at 350u0b0 for 50 minutes, or until a knife inserted near the center comes out clean.

croutons, cheddar cheese, onion, red bell pepper, green chilies, eggs, milk, garlic salt, black pepper, bacon

Taken from www.food.com/recipe/egg-bake-freezable-breakfast-475718 (may not work)