This easy breakfast casserole is adaptable to whatever ingredients you have on hand and can be assembled the night before and baked in the morning.
15 minutes, 8 Servings
| 6 to 10 | Large eggs |
| 2 to 3 cups | Grated cheddar cheese |
| 6 slices | White bread |
| 2 cups | Milk |
| to taste | Salt |
| to taste | Pepper |
| 1 cup | Corn kernels |
| ½ cup | Chopped broccoli |
| ½ cup | Sliced mushrooms |
| ¼ cup | Sliced green onions |
| 1 cup | Cubed ham |
| 3 slices | Cooked bacon |
| 1 tsp | Herbes de Provence |
| ¼ to ½ tsp | Cumin |
| ½ cup | Chopped red bell pepper |
| ½ cup | Chopped green bell pepper |
| 1. Preheat the oven to 350°F. |
| 2. Microwave the chopped broccoli (½ cup) for 1 to 2 minutes until slightly tender. |
| 3. In a large bowl, beat the eggs (6 to 10). |
| 4. Mix in the milk (2 cups) and cheddar cheese (2 to 3 cups). |
| 5. Add the white bread (6 slices) and stir until moistened. |
| 6. Add salt and pepper (to taste) and the microwaved broccoli (½ cup), corn (1 cup), mushrooms (½ cup), green onions (¼ cup), ham (1 cup), bacon (3 slices), red bell pepper (½ cup), and green bell pepper (½ cup). |
| 7. Butter a 9x13-inch casserole dish. © FirstPageRecipes.com |
| 8. Pour the mixture into the casserole dish. |
| 9. Bake in the preheated oven for 50 minutes to 1 hour until the top is browned and center springs back when touched. |
| 10. Remove from the oven and let cool for 10 minutes before serving. |
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