Breakfast Casserole I recipe

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Ingredients

8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
¾ cup shredded Cheddar cheese
12 eggs
2 cups milk
½ teaspoon dry mustard
salt and pepper to taste

Nutrition Info

275.3 calories
carbohydrate: 12.2 g
cholesterol: 214.6 mg
fat: 19.2 g
fiber: 0.9 g
protein: 13.4 g
saturatedFat: 7.7 g
servingSize: -
sodium: 421.5 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9x13 inch casserole

Recipe Note

Prepare day ahead and pop in the oven on a holiday morning! You may substitute ham or sausage for the bacon or the broccoli if you wish.

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