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Breakfast Casserole

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Member since 2010

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lightly toasted and cubed bread, enough to generously cover the base of a 9 x 13 pan (I used 1 loaf of French bread for 2 pans. Half in each. Toasted under the broiler)
1 lb bacon, cooked and crumbled (I used 1/2 lb for each of the 2 pans)
1/2 lb sausage, cooked and crumbled (Used chopped sausage links in one pan and cubed ham in the other)
1 large onion, chopped and sauteed
8 ounces fresh mushrooms, chopped and sauteed
2-3 large tomatoes, chopped, uncooked (I used one just in the sausage pan, did not add to the ham)
8-10 eggs, beaten with the following (I used 10 large eggs)
4 cups milk
1 tablespoon Dijon mustard (I used 2 tsp. dry mustard powder)
fresh ground black pepper (did not add; used Lowrys Seasoning Salt)
1 teaspoon dried mixed herbs (optional) I used Tastefully Simples Garlic, Garlic)
cheddar cheese, grated (Added about an 8 oz package of cheddar to the egg mixture and save a little for the top.

1. Layer all ingredients evenly over the bread.

2. Pour the egg mixture over all.

3. Refrigerate overnight.

4. Preheat oven to 350°F.

5. Top with a good sharp cheddar cheese (grated) and bake until golden brown and slightly risen, approximately 45 minutes (I had to cook over an hour at Mahoney but the ovens don't work all that well.

Pairs Well With


Here is the recipe for the casseroles that were made for breakfast on Sunday at Mahoney State Park 2009

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