assignmentPREPARATION
Cover the casserole with plastic wrap followed by a layer of aluminum foil. Freeze until ready to use (up to 3 months). To bake: thaw the casserole in the refrigerator overnight. Allow the casserole to stand at room temperature for about 15 minutes before baking.
Preheat oven to 375°. Bake the casserole, uncovered, until the top is golden and a toothpick inserted in the center comes out clean---about 40-45 minutes. Let stand for 10 minutes before serving.
1 red bell pepper 2 ¾ oz. cooked bacon pieces (or ham or sausage)
Preheat oven to 350°.
Sauté veggies if using for texture and sweetness.
Pour the mixture evenly into the muffin cups filling each about ¾ full. Sprinkle remaining cheese on top.
Bake 20-25 minutes until puffed, the edges are golden, and toothpick inserted in the middle comes out clean. Let cool 5-10 minutes; then run a knife around the edges and gently lift out. Refrigerate up to 5 days or freeze.