Tired of the same old cereal or toast for breakfast? Try this breakfast casserole! It’s easy to make and super easy to reheat.
The beauty of it is you can make it to suit your needs and tastes: instead of bacon you can add cooked sausage or ham, a combination of the two, or all three.
Or you can make it all vegetarian and omit the meat. You can add more veggies such as spinach, onions, green and red peppers.
For the cheese – you can use any combination that you prefer and have on hand: Swiss, American, cheddar, Monterey Jack, provolone, etc.
Here’s a simple, basic recipe that you can custom-design to your family’s tastes:
2 cups cubed bread (use a hearty and firm bread)
6 slices of bacon, cooked crisp and crumbled
8 oz. can sliced mushrooms, drained
2 cups shredded cheese, any variety
freshly ground pepper
dried or fresh chives, if desired
6 jumbo eggs or 8 large eggs
2 cups whole milk (2%, 1% or skim won’t work in this)
Lightly grease a 9x12 oven-safe casserole dish. To the dish add the bread (spreading it out evenly), then top with the bacon, mushrooms, cheese, pepper and chives.
In a large bowl, beat the eggs well. Add the milk and beat again.
Carefully pour the egg/milk mixture on top of the casserole, making sure to cover it evenly. Take a wide spatula and lightly press down on the casserole, making sure that all pieces of bread are covered with the egg/milk mixture.
Let sit for 30 minutes, or cover with plastic wrap and place in refrigerator overnight. Let refrigerated casserole come to room temperature prior to baking.
Preheat oven to 350 degrees.
Bake 55-60 minutes. Test the middle of the casserole with a sharp knife or cake tester to ensure that the egg is cooked. The casserole should be lightly browned and puffed.
This reheats beautifully in the microwave on 50% power for an easy and quick breakfast.
Editor's Note: This article was originally published on May 28, 2011.