Breakfast Casserole Recipe with Many Variations

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Breakfast Casserole Recipe with Many Variations

Enjoy this perfect breakfast or brunch treat using versatile ingredients that are based on whatever you have on hand. You can even prepare the recipe the night before.

Prep Time5

Cook Time45

Total Time50

Course: Breakfast

Cuisine: Italian

Servings: servings

Calories: 489kcal

Author: Mary Bryant Shrader

Equipment

Approximately 9" x 13" oven safe baking dish.

Ingredients

1 teaspoon Butter, softened
12 large Eggs
2 1/2 cups Heavy cream Milk or a combination of milk and cream may also be used
2 teaspoons Salt
1/2 teaspoon Freshly ground black pepper
2 teaspoons Dijon mustard, optional Other flavorings or spices may be added in place of the mustard, depending on the other ingredients you are using and the flavor you are trying to achieve. (See video.)
8 cups Cubed bread, any variety, day old is best
2 cups Bacon, cooked crisp and crumbled This is approximately 1 pound of bacon. You can substitute approximately 1 pound of any cooked meat. Alternatively, you can omit the meat and add more vegetables. (See the vegetable ingredient.)
2 cups Chopped vegetables of choice If you choose to omit the meat ingredient, you will want to add a total of 4 cups of vegetables.
2 cups Cheese, shredded, divided 1 1/2 cups will be mixed into the casserole, and the remaining half cup will be used to top the casserole. Any easily shredded cheese will work well, including Cheddar, Swill, Monterey Jack, Colby, or similar cheese.

Instructions

Preheat the oven to 350°F.
Grease baking dish with butter and set aside.
Mix eggs, cream, salt, pepper, and mustard (or another seasoning) together in a large measuring cup or bowl. Beat together well until the cream and eggs are completely emulsified. Set aside.
In a large bowl, mix all the remaining ingredients together, reserving 1/2 cup of cheese.
Pour the egg and cream mixture over the bread mixture and toss well until all the dry ingredients are well coated, and the bread cubes begin to absorb the egg and cream mixture.
Transfer the mixture to a greased baking dish and cover with aluminum foil. Place baking dish in the 350°F preheated oven and bake for 30 minutes.
After 30 minutes, remove the aluminum foil and allow the casserole to bake for an additional 10-15 minutes until golden and bubbly on top.
Remove the casserole from the oven and place it on a heatproof surface. Allow the dish to cool for 10 minutes before serving.
Any leftovers may be refrigerated and will stay fresh for 3-4 days if wrapped well. To reheat, place leftovers in an oven safe dish covered with aluminum foil and place in a 350°F oven until warmed through, approximately 10-15 minutes.

Video

Notes

Find this recipe and video at https://marysnest.com/breakfast-casserole-recipe-with-many-easy-variations/

Nutrition