I love eggs for breakfast.  But lets face it, on busy weekday mornings it is hard to cook eggs for the whole family and get out of the door on time.  My mother in law had a great recipe for a breakfast casserole, but I wanted to make it my own--easy to remember, and toppings my family would enjoy.  This recipe is great to make the night before and cook in the morning (it does take about an hour to bake) or to make over the weekend and just re-heat during the week.  So here it is:



Ingredients:

1/2 loaf of wheat bread-I love to use home made or artisan wheat bread because it is heartier
10 eggs
1 cup of heavy cream-you can use milk, I just like the thickness of the cream.
2 cups shredded cheese-I like to use a colby jack or whatever I have in the fridge.
Toppings (whatever you like):
My usual toppings included:
Zucchini
Red Peppers
Portabella Mushrooms
Spinach
9x13 pan




Directions:

-Preheat oven to 350 degrees
-Grease 9x13 pan
-break bread and spread it evenly across the bottom of the pan, and set aside
-in a bowl break eggs and whisk them about 30 seconds
-add cream and 1 cup of cheeses to the eggs and whisk together, then set aside
-chop you toppings then layer them on top of the bread
-pour the egg mixture over the bread and veggies
-Let the pan sit for a couple minutes to allow the egg mixture soak into the bread
-Cover and place in the oven for about 45 minutes
-Uncover and spread the remaining cheese on top, place back in the oven for 15-20 minutes or until the middle is firm.


I hope you enjoy this great breakfast with your family!!


Healthy Eatings,

Rachel

 


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