Breakfast Casserole

Total Time
1hr 30mins
Prep
20 mins
Cook
1 hr 10 mins

Somewhere between a savory bread pudding and a strata, I cobbled this together from leftover bits and pieces; it's great refrigerator velcro. I used English muffins for the bread; feel free to use any slightly stale non-sweet bread. You can use whatever milk you have: skim, 1%, 2% or whole.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F Spray a 1 1/2 qt straight sided baking dish (a souffle dish) with non-stick spray.
  2. In a large bowl, toss bread, cheese, onions, peppers and prosciutto together.
  3. In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Stir in salt, pepper, mustard and worcestershire. Pour over bread mixture and let stand 10-15 minutes while oven gets hot.
  4. Pour mixture into prepared dish. Set dish on a baking sheet and place into oven. Bake 45 minutes. Sprinkle with parmigiano and bake another 15-20 minutes until puffy and browned.