Easy Breakfast Casserole

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When my children were young, I was the good stay-at-home mom that made sure they had a good, healthy start to every day. Holidays and special occasions like birthdays started special with fancy treats like eggs benedict, French toast, or quiche. The Christmas morning I woke up with a cold and didn’t feel like cooking, I went to the refriderator where I found some left over eggnog, ham, broccoli, and asparagus. On the counter was some old french bread that was hard as a rock – no french toast from that! I knew I needed to make up something good for breakfast or the kids were going to eat up all the treats Santa had left and would be on a 24 hour sugar high.

I poured the eggnog into a bowl and added a couple more eggs and some milk, minced garlic, salt, pepper, and a about a tablespoon of minced garlic (I figured that would mask anything). After spraying a large flat casserole dish with Pam, I crumbled the hard french bread evenly over the bottom of the casserole dish. I finely chopped up the broccoli, asparagus, and ham, then tossed lightly with the bread. It didn’t look so great, so I added about 1 1/2 Cups of shredded cheddar cheese and added the egg mixture. Unfortunately, I felt so bad that I had forgotten to preheat the oven and the dish had to sit on the counter for about 15 minutes waiting on the oven. Actually, this was a good thing – the bread soaked up most of the juice from the egg mixture and this caserole was looking pretty good.

I baked the dish at 350° for about 30 minutes till it was golden brown. EVERYONE LOVED IT!

From this crazy beginning, I have perfected my breakfast casserole and have learned that you can use any vegetables that you have on hand to make a wonderful breakfast casserole. Even better, the leftovers freeze beautifully and reheating in the microwave makes second meals easy.

Basic Recipe

  • 8 eggs

  • 1 Cup milk

  • 1 teaspoon worcheshire sauce

  • 1 Tablespoon minced garlic

  • 1/2 teaspoon salt (adjust to your taste)

  • 1/4 teaspoon pepper

  • 1/2 teaspoon herb de provence

  • 2 Cups shredded cheese

  • 1 Cup meat finely diced (ham, bacon, sausage, turkey, chicken, ground beef, etc.)

  • 4 Cups or more vegetables of your choice (mushrooms, broccoli, asparagus, artichoke hearts, cauliflower, onions, sun dried tomatoes, zucchini, squash, leeks, carrots, celery, you name it)

  • 2 Cups day old bread

Mix the eggs, milk, worcheshire sauce, and spices together and set aside. Spray a 9 x 11 or larger casserole dish with Pam. Toss the bread, cheese, and vegetables in the dish to distribute evenly. Pour the egg mixture into the casserole and set aside till the oven heats to 350°. Bake for 30 minutes.

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