Breakfast, Casseroles

Egg Casserole

  • 1 dozen Eggs
  • 1 1/2 cups Milk
  • 4 slices Bread, cubed
  • 1 cup Cheese, cheddar shredded
  • 4 oz can Mushroom, sliced, drained
  • 1/2 cup Green pepper, chopped
  • 1/2 cup Onions, chopped
  • 1 pound Cooked ham, bacon or sausage

    • 1. In a well greased 13X9 pan, layer in bottom of pan, onions, green pepper, mushrooms and cubed bread.

    2. Whip eggs and milk, pour over bread cubes. Bread should become saturated with egg mixture.

    3. Scatter cheese over top.

    Cover and refrigerate overnight.

    Bake covered 350° for 1 hour.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!