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    You are in: Home / Recipes / Breakfast Casserole Recipe
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    Breakfast Casserole

    Breakfast Casserole. Photo by DrGaellon

    1/1 Photo of Breakfast Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Spray a 1 1/2 qt straight sided baking dish (a souffle dish) with non-stick spray.
    2. 2
      In a large bowl, toss bread, cheese, onions, peppers and prosciutto together.
    3. 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. 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.

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    Nutritional Facts for Breakfast Casserole

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1550.2
     
    Calories from Fat 666
    42%
    Total Fat 74.0 g
    113%
    Saturated Fat 38.9 g
    194%
    Cholesterol 802.4 mg
    267%
    Sodium 4782.9 mg
    199%
    Total Carbohydrate 129.5 g
    43%
    Dietary Fiber 10.5 g
    42%
    Sugars 35.3 g
    141%
    Protein 91.5 g
    183%

    The following items or measurements are not included:

    prosciutto

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