Planning brunch for a crowd is harder than planning lunch or dinner, in my opinion. That’s why I love a good breakfast egg casserole to take to a brunch party. It took me a long time, but I think I’ve finally put together a winning egg casserole recipe. I do not like a soggy egg casserole, so I have gone through several different recipes trying to find the perfect one. Finally I realized that the problem with soggy casseroles is the bread. So I decided to make an egg casserole recipe on my own, and I would test it out on all the people I work with at a staff meeting breakfast. <Poor unknowing test subjects> I made up a recipe using a little of this and a little of that from some of the recipes I have tried before, but the biggest difference was that instead of using regular ol’ sandwich bread as the base I used a crusty French bread. I loved it, and everyone I asked at work enjoyed it as well, so I deemed it acceptable to share on the blog. Enjoy!
Breakfast Egg Casserole Recipe:
Ingredients
French Bread, Cubed (I used about a 2/3 of a loaf)
1.5 cup Shredded Cheddar Cheese
1.5 cup Shredded Monterey Jack Cheese
10 Eggs
2 cups Milk
1 teaspoon Dry Mustard
1 teaspoon Dill
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 cup Onion chopped
1 Red Pepper chopped
Instructions:
Grease 9×13 glass casserole dish. Spread bread cubes into the bottom of the dish. Sprinkle cheese over bread. Beat eggs and then mix in remaining ingredients with eggs. Pour egg mixture over bread and cheese. Cover and refrigerate overnight. Cook at 350° for 50 minutes or until golden and set.
Bread:
Cheese:
Eggs, Onions & Peppers:
Finished Product:
- French Bread, Cubed (I used about a ⅔ of a loaf)
- 1.5 cup Shredded Cheddar Cheese
- 1.5 cup Shredded Monterey Jack Cheese
- 10 Eggs
- 2 cups Milk
- 1 teaspoon Dry Mustard
- 1 teaspoon Dill
- 1 teaspoon Sugar
- ¼ teaspoon Pepper
- ½ teaspoon Salt
- 1 cup Onion chopped
- 1 Red Pepper chopped
- Grease 9x13 glass casserole dish. Spread bread cubes into the bottom of the dish. Sprinkle cheese over bread. Beat eggs and then mix in remaining ingredients with eggs. Pour egg mixture over bread and cheese. Cover and refrigerate overnight. Cook at 350° for 50 minutes or until golden and set.
