Sunday Breakfast
|
| Easy to make Easy to bake |
Time
prep 1:15
total 2:00
Ingredients
| 16 slices (1) | diced Pepperidge Farm Original White Bread or | | other dense bread crusts removed | | 2 cups | shredded (Mexican cheese mix w/no spices) Cheddar, American or | | any combination thereof) | | 2 lbs. | cooked drained and crumbled breakfast meat (bacon, ham, sausage or | | any combination thereof) | | 4 oz. | unsalted butter | | 1 cup | Green, yellow or | | white onion sliced or | | diced finely | | 8 oz. | sliced wild or | | domestic mushrooms | | 2 cups | Half and Half or | | 1 cup | cream + 1 cup milk | | 6 | eggs | | 2 | t Dijon mustard to taste | | Salt and pepper to taste | | 1/2 cup | bell pepper or | | 4 cups | per center layers) optional |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 350 degrees Fahrenheit
Sauté onion and mushrooms in 4 oz unsalted butter, set aside
Spray a 7” x 11” glass heat proof pan with cooking spray or grease with butter
Place 1/3 of the bread crumbs on the bottom of the pan
Sprinkle ½ breakfast meat overall
Sprinkle 1/3 cheese overall
Sprinkle ½ of onion mushroom mixture
Salt and Pepper to taste each layer
Repeat bread, meat, cheese onion mushroom layer
Top with remaining bread meat then cheese
Whisk the egg, dairy and mustard together
Pour overall
Cover with non reactive foil and refrigerate overnight
Bake covered with foil for 45 min remove foil and bake until golden brown
A knife inserted in the center will come out with melted cheese but no wet egg.
Author's Comments
I first made this in a hurry before church one Easter, so it can be made the same day as the prep. I serve this in approximately 2 x 3 inch squares (about 9.) Served with a frozen fruit cupand biscuits it will feed a family of four to six.
Similar Recipes
breakfast