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Breakfast Casserole

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Breakfast Casserole

Description

Somewhere between a savory bread pudding and a strata, I cobbled this together from leftover bits and pieces; it's great refrigerator velcro. I used English muffins for the bread; feel free to use any slightly stale non-sweet bread. You can use whatever milk you have: skim, 1%, 2% or whole.

Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 10 Min

Total Time : 1 Hr 30 Min

Ingredients

Serves : 4
  • 6 honey
  • 1⁄4 cheddar cheese
  • 1⁄4 lb frozen diced onion
  • 1⁄4 green pepper
  • 1 red bell pepper
  • 2 prosciutto
  • 3 eggs
  • 1 -1 1⁄4 nonfat milk
  • 1 kosher salt
  • 1⁄2 fresh ground black pepper
  • 1⁄2 dry mustard
  • 1 worcestershire sauce
  • 1⁄2 parmesan cheese

Directions

  • Preheat oven to 350°F Spray a 1 1/2 qt straight sided baking dish (a souffle dish) with non-stick spray.
  • In a large bowl, toss bread, cheese, onions, peppers and prosciutto together.
  • In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Stir in salt, pepper, mustard and worcestershire. Pour over bread mixture and let stand 10-15 minutes while oven gets hot.
  • Pour mixture into prepared dish. Set dish on a baking sheet and place into oven. Bake 45 minutes. Sprinkle with parmigiano and bake another 15-20 minutes until puffy and browned.
DrGaellon

DrGaellon

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#Tags

nveg