Pimento Cheese Breakfast Skillet
Breakfast is easy when you try this savory casserole made with pimentos, sharp cheddar, eggs and herbs. No actual pimento cheese was harmed in the baking of this dish.
Servings 6 -8
Calories 427kcal
Ingredients
- 4 English muffins diced into 1/2 pieces (tops and bottoms together makes 1)
- 3 whole eggs beaten
- 2 cups milk
- 1 teaspoon hot sauce
- 1 Tablespoon spicy brown mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2, 4- ounce jars diced pimentos drained
- 1/3 cup finely chopped green onions green part only
- 2 Tablespoons fresh thyme leaves optional
- 2 cups shredded cheddar cheese
- 5 slices bacon cooked and broken into 1-inch pieces
Instructions
- Preheat the oven to 350 degrees.
- Spread the english muffins on a baking sheet and toast until just crispy--about 15 minutes. Remove from the oven and cool slightly.
- In a mixing bowl, beat the eggs and milk.
- Add the pimentos, mustard, hot sauce, salt, pepper, green onions, thyme and 1 1/2 cups of the cheese and mix well.
- Add the muffin pieces to a lightly greased 9-inch cast iron skillet or baking dish.
- Pour over the egg mixture and press down to make sure all the muffins are coated.
- Let the mix sit at least 15 minutes or overnight in the fridge. Cover if you are refrigerating.
- When you are ready to bake, add the cooked bacon to the top and cover with foil. Bake 20 minutes then remove the foil. Bake an additional 15 minutes until the mixture is set.Let stand 10 minutes before serving.
Nutrition
Calories: 427kcal