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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a great brunch casserole and great for a crowd. I love it because it is prepared the night before and all you have to do is slip it into the oven! It is also is a little different from most breakfast casseroles with the tomatoes and mushrooms. Ingredients:
10 eggs |
4 cups french bread |
4 cups milk |
2 cups sharp cheddar cheese |
1 tsp salt |
1 tsp dry mustard |
1/2 tsp onion powder |
1/4 tsp of black pepper (i use more) |
1 package bacon , cooked crispy |
cherry tomatoes, halved |
fresh sliced mushrooms |
Directions:
1. Put broken bread in 9x13 dish. Sprinkle cheese on top. Beat eggs, milk and spices together and pour over. Put bacon, tomatoes and mushrooms over top.
2. Cover with foil or plastic wrap and refrigerate 12 to 23 hours before baking.
3. bake uncovered for 1 hour at 325 degrees
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