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Breakfast Casserole Recipe | |
Brunch | |
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Ingredients:
posted by Judi Caston 8-10 servings or 1 large pan Lightly toasted and cubed bread, enough to generously cover the base of a 9 x 13 pan 1 lb bacon, chopped and cooked until crispy 1/2 lb crumbled, cooked sausage, drain well 1 large onion, chopped and sauteed 8 ounces fresh mushrooms, chopped and sauteed 2 to 3 large tomatoes, chopped,uncooked 8 to 10 eggs, beaten with the following 4 cups milk 1 tablespoon Dijon mustard (or 2 tsp. dry mustard powder) freshly ground black pepper 1 teaspoon dried mixed herbs (optional
Directions:
Layer all ingredients evenly over the bread, pour the egg mixture over all, refrigerate overnight,just before baking at 350, top with a good sharp cheddar cheese (grated) until golden brown and slightly risen, approx 45 mins. | |