Make-Ahead Breakfast Casserole

Recipe creator's name:  dash

Eliminate the morning-rush stress by serving a breakfast that  not only makes things easy on you but also satisfies your hungry kids. My solution? Breakfast casserole. The secret is, the night before, whip the ingredients for this recipe together and then go to bed. Then, first thing the next morning you can just pop your casserole in the oven and serve before everyone runs out the door.

Preparation time:  10 minutes
Total time:  2 hours or more
Servings:  4
  • 6 large eggs, whisked
  • 2/3 cups milk
  • 1 cup shredded cheddar cheese (or Mexican cheese blend, mozzarella, or Monterey Jack)
  • 1/2 tsp salt
  • 5 slices day-old whole wheat bread, cut into cubes
  • 4 strips bacon, cooked and crumbled into bite-size pieces
  • 1 cup cooked vegetables, chopped (such as broccoli, corn, bell peppers, and onions, or leftovers)

1. Preheat the oven to 350°F.

2. In a bowl whisk the eggs, milk, cheese and salt until thoroughly combined.

3. Soak the cubed bread in the egg mixture and stir until just combined (you don’t want to over mix the bread or it will break apart).

4. Fold in the remaining ingredients.

5. Pour the mixture into an 8×8 inch greased pan and bake for 45-50 minutes or until the top is golden.

6. Serve warm.

Cook's Note: 
This recipe can be doubled and cooked in a 13 x 9 inch casserole dish.