A baked egg and cheese casserole, loaded with savory roasted vegetables, this is easy to make and can be prepared ahead using leftover veggies! Great for serving guests or for a special breakfast. We also love prepping it ahead and having quick breakfasts ready all week.
Course Breakfast, Breakfast for Dinner, Main Course
Cuisine American, Farm-to-Table
Servings 8
Calories 794734kcal
Equipment
1 Mixing bowl
1 Whisk
1 Blender or Food Processor
1 9 x 13 Casserole Dish
Ingredients
6-8slicesbread or a package of frozen hash brown potatoes
3-4cupsroasted or cooked vegetablesSome options: onion, peppers, broccoli, mushrooms, spinach, sun-dried tomatoes, sweet potatoes. Any cooked vegetables will work.
2c.or up to 1 lb of shredded Cheddar cheeseor other cheese if you prefer
8eggsbeaten well
1½c.milk
1tsp.salt
¼tsp.black pepper
1¼t.dry ground mustard
Just before baking top with:
3c.cornflakes, crushedcrushed. Gluten free alternatives are: corn chex, rice chex, tortilla chips. Leave off for lower carb option.
½c.butter, melted
Instructions
Preheat oven to 300°F.
Grease baking dish.Tear bread into pieces and place into 9x13 greased pan. Or pour and spread out frozen hash browns in baking dish.Layer veggies and then cheese over bread or potatoes.
Beat eggs with milk, salt and mustard—blender or food processor works best for this. Pour mixture over bread, veggies, and cheese (make sure bread is well-covered).
Cover and chill 8 hours or overnight. (Optional--see notes.)
Uncover and sprinkle with cornflakes and then drizzle with melted butter. Bake at 300° for 60 minutes, or until set (bubbly).
Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.
Notes
This casserole is best when made ahead and then just pop it in the oven when you're ready to serve it. However, I've put this casserole together and baked it immediately many times and it still tastes fantastic.