Breakfast Casserole
photo by PaulaG
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 slice bread, crusts removed and bread torn into pieces
- 236.59 ml milk
- 4 green onions, cut into 1-inch pieces
- 59.14 ml butter
- 113.39 g mushrooms, sliced
- 283.49 g muenster cheese, cut into 1-inch cubes (or use your favorite cheese)
- 59.14 ml fresh cilantro leaves
- 59.14 ml fresh parsley leaves
- 12 eggs
- 4.92 ml salt
- pepper
- 78.78 ml water
directions
- Preheat oven to 400-degrees F.
- Butter a 6-cup baking dish and set aside.
- In a food processor process bread to make crumbs and then transfer crumbs to a small bowl. Add milk to crumbs in bowl and let soak for 5 minutes.
- Chop green onions in food processor or by hand.
- In a skillet over medium high heat melt butter and add green onions and mushrooms, cooking until soft (5 minutes). Set aside but leave mixture in skillet.
- Using a food processor chop cheese with cilantro and parsley and then transfer to a second small bowl.
- In a large bowl blend eggs, bread crumb mixture, salt and pepper and then stir in water.
- Return skillet (with green onion mixture) to stove over medium heat. Add egg mixture to skillet, stirring until soft but not set (5 minutes).
- Spread half of the egg mixture into prepared dish, sprinkling with half of the cheese mixture. Repeat with remaining egg mixture and cheese. ***Can be refrigerated at this point covered and refrigerated for up to 12 hours.Bring to room temperature before proceeding***.
- Bake in preheated oven for 18-20 minutes or until light brown and puffy.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>