Breakfast Casserole I Recipe

Breakfast Casserole I Recipes

  • PREP 30 mins
  • COOK 1 hr
  • READY IN 15 hrs


Original recipe makes 1 - 9x13 inch casserole

  •  8 ounces bacon
  •  8 ounces broccoli, cut into florets
  •  8 slices bread
  •  2 tablespoons butter, softened
  •  3/4 cup shredded Cheddar cheese
  •  12 eggs
  •  2 cups milk
  •  1/2 teaspoon dry mustard
  •  salt and pepper to taste


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.
  3. Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.
  4. In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.
  5. Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C). Bake until eggs are solid, approximately 60 minutes.
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