Breakfast Casserole

Breakfast Casserole
  • 8 ounces bacon
  • 8 ounces broccoli, cut into florets
  • 8 slices bread
  • 2 tablespoons butter, softened
  • 3/4 cup shredded Cheddar cheese
  • 12 eggs
  • 2 cups milk
  • 1/2 teaspoon dry mustard
  • salt and pepper to taste


  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.
  3. Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.
  4. In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.
  5. Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C). Bake until eggs are solid, approximately 60 minutes.

04/06/2017
Breakfast Casserole, recipe PT15M PT1H 5 455 calories

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