Fireman Bob's Robust Breakfast Casserole

Bob Cooney


Hey! It's time for Breakfast again!

Take a look and see if you like this!


★★★★★ 1 vote

12 to 15
20 Min
1 Hr
Convection Oven


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  • 10 slice
    sourdough bread - crusts removed
  • 1/2 c
  • 1 lb
    grated sharp cheddar cheese
  • 2 c
    ham - chopped
  • 8 oz
    diced green chilis
  • 8 slice
    bacon fried - drained and crumbled
  • 6 large
  • 3 c
  • 1 tsp
    dry mustard
  • 1/2 tsp
  • 2 Tbsp
    hot sauce - your choice, i use tabasco
  • 1 tsp
  • 1/2 c
    red bell peppers - diced - fine
  • 1/2 c
    green bell peppers - diced - fine

How to Make Fireman Bob's Robust Breakfast Casserole


  1. In a 9 x 13 inch pan, place a layer of sourdough bread that has been buttered on one side and placed buttered side down.
  2. Sprinkle 1/3 each of the cheese, ham, bacon, red and green bell peppers and chilies on the bread, once again layer with the buttered sourdough bread as a second layer and do the same once again with each of the cheese, ham, bacon, red and green bell peppers and chilies.
  3. In a large bowl, mix the eggs, milk, dry mustard, salt, and hot sauce
  4. Pour this mixture over the bread and let soak.
  5. Place more cheese on top, sprinkle paprika on top and cover with foil and place in fridge over night.
  6. Remove from fridge 1 hour before baking.

    Bake at 350 to 375 degrees for 1 hour.

    Serve hot with hash brown potatoes.


Printable Recipe Card

About Fireman Bob's Robust Breakfast Casserole

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American

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