Quick Breakfast Casserole
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Summary
| Servings | |
|---|---|
| Note: Updating servings size will only update ingedient amounts in the Ingredients area of the page, not in the Instructions. | |
| Source | Donna Hogan |
| Cook time | 45 minutes |
| Recipe Type | Egg Recipes Breakfast/Brunch |
Description
This is a quick, easy and versatile recipe using what you already have on hand.
Ingredients
| 12 | eggs | |
| 1⁄2 | c | Half and Half |
| salt (to taste) | ||
| pepper (to taste) | ||
| 1 | Loaf of Stale Bread (Tear coursley - croutons or bread crumbs work well too) | |
| 3 | c | Shredded Cheese (any kind) |
| 3 | c | Any breakfast Meat (Cooked and crumbled or diced) |
Instructions
Begin by layering the bread in a shallow pan or baking sheet. Add meat and vegetables. Beat eggs, milk. salt and pepper, pour over bread, meat and veg layers. Top with cheese. Bake at 350 degrees until eggs are set and cheese is melted and begins to brown generally 30-45 minutes. Cooking time will vary depending on size and depth of pan used
Notes
If you prepare this the night before and let it set in the refrigerator overnight and bake in the morning it is even a quicker breakfast and the bread has had a good chance to asorbe the eggs.
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