Italian Egg Casserole
12 servings
12 Eggs
1 carton (15 oz.) ricotta cheese
1/2 cup all-purpose flour
1 tsp baking powder
2 cups (8 oz.) shredded Italian cheese blends
1 bag of crumbled bacon
1/4 cup minced green onions
Prep Day: Oven to 350°F. Beat eggs in medium bowl until blended. Add ricotta cheese, flour, baking powder, Italian cheese, ham and green onion. Pour in greased 13 x 9-inch glass baking dish. Wrap one dish tightly with plastic wrap, followed by a layer of aluminum foil. Label with date and cooking instructions (see below) and freeze for later use.
Serve Day: Remove from the freezer and thaw in the refrigerator overnight. Bring to room temperature 30 minutes before cooking. Bake in 350°F oven until puffed, golden and knife inserted near center comes out clean, 40 to 50 minutes.
Northerly Nosh 