Print

Vegetable Breakfast Casserole

Plate of sliced apples and egg casserole with fresh mint.

 Make this easy veggie and egg dish ahead of time for an effortless meal.

Ingredients

Scale

7 ounces or 1/2 loaf of French bread 

2 tablespoons oilive oil

3/4 cup onion, chopped

1/2 cup green pepper, chopped

1/3 cup canned fire roasted tomatoes

8 ounces white mushrooms, sliced

1/2 teaspoon salt

1 cup grated Mexican Style Four Cheese 

6 eggs

1 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon fresh cracked black pepper

Instructions

Spray a large casserole dish with oil.

Tear up French bread into bite-sized pieces and place into casserole dish.

Sautee’ onion and peppers in oil for about 10 minutes or until onions and peppers are soft.

Then add tomatoes and mushrooms to the onion and peppers and cook together stirring often for about 10 more minutes until mushrooms are cooked.

Spoon veggies evenly on top of bread.

Sprinkle cheese on top of veggies and bread.

Scramble eggs and milk together with salt and pepper then pour evenly onto ingredients in casserole dish.

Cover pan tightly with foil and place in the refrigerator for 8 hours. 

Remove from refrigerator and bake for 30 minutes or until egg in center is set and the edges are golden brown.

Serve hot.

Notes

Substitiute the vegetables with a half pound of cooked breakfast sausage, ham, or bacon for a meaty alternative.

Baked dish may be frozen to defrost, re-heat, and serve later.

Keywords: Breakfast Casserole

%d bloggers like this: