Brunch Casserole



12 servings



4 cups cubed day old firm white or
French bread
2 cups shredded cheddar cheese (8 oz.)
10 eggs, lightly beaten
4 cups milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
1 dash of freshly ground pepper
8 to 10 slices cooked bacon, crumbled
1/2 cup sliced mushrooms
1/2 cup chopped peeled tomato


Generously butter 9 x 13 inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight.

Preheat oven to 325 F. Bake casserole uncovered until set, about 1 hour (tent with foil if top begins to over brown.) Serves 12.

Author's Comments

Assemble this casserole the night before baking and refrigerate.

From Too Busy To Cook

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3 Recipe Reviews


barbmyers reviewed Brunch Casserole on April 18, 2010

Tomatoes were not in season when I made this dish, so I used a can of tomatoes, drained. I also substituted garlic powder for onion powder and sprinkled some fines herbes on top.

This reminds me of an egg casserole that my mom used to make.


ryansnyder reviewed Brunch Casserole on April 18, 2010



janea reviewed Brunch Casserole on December 29, 2014

Yes. Excellent choice for brunch. Easy prep