Breakfast Casserole

DrGaellon's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 4

• 6 ounces stale bread , cubed (about 4 cups)
• ¼ lb cheddar cheese , shredded (about 1 cup)
• ¼ lb frozen diced onion
• ¼ lb frozen diced green pepper
• 1 red bell pepper , diced
• 2 ounces prosciutto , cut in small pieces
• 3 eggs
• 1 -1 ¼ cup nonfat milk
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• ½ cup grated parmesan cheese

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.