flexible breakfast casserole
Sometimes I add more ingredients to the whole thing and make it in a 9x13. I bake this in a water bath. The beauty of this is you can add or leave out whatever you like or have on hand. I have made many varieties of this casserole for work and it's a hit every time. Everything is done the night before and it cooks while I'm getting ready for work. It's also a great holiday breakfast.
prep time
15 Min
cook time
45 Min
method
Bake
yield
9 serving(s)
Ingredients
- 8 slices firm bread like italian or sourdough or buy day old bread for this recipe but any bread will do
- 8 - eggs
- 1 cup grated cheese, any type you like
- 1 cup milk
- 1/2 teaspoon salt and pepper each
- - any fresh chopped herbs you like, basil and thyme are really nice
- 1 cup any meat you like, cooked & chopped such as breakfast sausage, ham, bacon
- 1-1 1/2 cups any veggies you like such as mushrooms, peppers, onions, artichokes, asparagus, etc sauted.
How To Make flexible breakfast casserole
-
Step 1Cut the bread into chunks to cover the bottom of a 9x9 (or 8x8) casserole dish. -
Step 2Spread cooked meat and veggies over the bread.
-
Step 3Beat eggs & milk, add salt, pepper and any herbs. Pour over the bread/meat/veggie layers Make sure it just covers the bread, but isn't up to the top of the casserole dish or it will overflow when it bakes. Sprinkle the cheese over the top. Cover and let sit in the fridge over night. Bake at 350 in a water bath for about 45 minutes with foil on top, then remove foil and bake about 10 more minutes or until eggs are set.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#Casserole
Method:
Bake
Culture:
American
Ingredient:
Eggs
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