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Thursday, March 7, 2019

Have It Your Way Breakfast Casserole

This is a have it your way breakfast casserole. The more eggs that you use the firmer and less likely the casserole the will be to deflate. Prior to adding the sausage to the casserole it should be first browned. You may use whatever spice or spice combination you want

6-10 eggs
2-3 cups grated cheddar cheese
6 slices bread, cut into cubes
2 cups milk
1 cup corn (cooked or frozen)
1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham and/or cooked Italian sausage
A few slices cooked bacon, chopped
1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
13 x 9 inch casserole dish

Beat eggs, add milk and cheese: Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese.
Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate).
Add the additions: Add salt and pepper to taste (if using Italian sausage, you won't need either.) If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 Tbsp of milk for every beaten egg you add.
Bake: Butter a 13 x 9 inch casserole dish. Pour the mixture into the casserole dish. Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched.
Remove from oven and let cool for 10 minutes before serving.
recipe resource here

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