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Wednesday, August 28, 2013

Breakfast Casserole

Breakfast casserole is one of my favorite Holiday dishes.  I'll be making it tomorrow morning after Christmas Mass for a filling brunch while we open gifts.  You can try it with a number of variations: using multiple veggies; trying different cheeses; adding herbs/spices; using sausage, bacon, or both; or spicing it up with banana peppers, jalape?os, and serving with a side of salsa or sour cream.

12 Eggs (or egg substitute)
1 1/2 Cups Skim Milk
2 Cups Grated Monterrey-Jack Cheese
2 tsp. Dried Mustard
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
10 pieces Whole Wheat Bread, torn into pieces
4-6 oz. Turkey Sausage, Browned
4-6 oz. Turkey Bacon, Browned
6-8 oz Chopped Spinach (fresh or frozen, thawed)
4 oz. Mushrooms (I used a small can)

1.  In a mixing bowl beat together the eggs, milk, cheese, mustard, salt, and pepper.

2.  Spray a glass baking dish (9x13) with cooking spray.  Spread bread pieces evenly.  Tear the browned sausage and bacon into pieces and spread evenly into dish.  Evenly add the spinach and mushrooms..  Finally, pour egg mixture over the top.  Cover with foil and let sit overnight.
3.  In the morning, preheat oven to 325 degrees F.  Bake for 45-55 minutes, or until the eggs are set.


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