Breakfast Casserole

Recipe by ellie_
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400-degrees F.
  • Butter a 6-cup baking dish and set aside.
  • In a food processor process bread to make crumbs and then transfer crumbs to a small bowl. Add milk to crumbs in bowl and let soak for 5 minutes.
  • Chop green onions in food processor or by hand.
  • In a skillet over medium high heat melt butter and add green onions and mushrooms, cooking until soft (5 minutes). Set aside but leave mixture in skillet.
  • Using a food processor chop cheese with cilantro and parsley and then transfer to a second small bowl.
  • In a large bowl blend eggs, bread crumb mixture, salt and pepper and then stir in water.
  • Return skillet (with green onion mixture) to stove over medium heat. Add egg mixture to skillet, stirring until soft but not set (5 minutes).
  • Spread half of the egg mixture into prepared dish, sprinkling with half of the cheese mixture. Repeat with remaining egg mixture and cheese. ***Can be refrigerated at this point covered and refrigerated for up to 12 hours.Bring to room temperature before proceeding***.
  • Bake in preheated oven for 18-20 minutes or until light brown and puffy.
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