Loaded Breakfast Casserole
Casseroles make for a truly fulfilling breakfast, especially when you make mention of this dish that's layered with bread, eggs, cheese, tomato, mushrooms and bacon. It's got everything but the kitchen sink. Start the morning out right.
- 1 loaf French bread (4 cups cubed)
- 10 eggs
- 4 cups milk
- 1 tsp. dry mustard
- 1/4 tsp. onion powder
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 8-10 slices of bacon, crumbled
- 2 cups cheddar cheese, shredded
- 1/2 cup fresh tomatoes, chopped
- 1/2 cup mushrooms, sliced
Butter a 13 x 9 inch casserole dish and arrange bread cubes in casserole dish. Sprinkle with shredded cheddar cheese and beat together the eggs, milk, dry mustard, onion powder, salt and Worcestershire sauce. Pour over the bread and cheese in the casserole dish. Sprinkle with crumbled bacon, mushrooms and chopped tomatoes. Cover and chill overnight. Preheat oven to 350 and bake uncovered for 1 hour or until set.
Ready in 1¼ hour