Recipe from: AllRecipes

Ingredients

• 6 to 10 large eggs
• 2 to 3 cups grated cheddar cheese
• 6 slices day-old bread, cut into 3/4-inch to 1-inch-wide cubes
• 2 cups milk
• Salt, to taste
• Pepper, to taste
• 1 cup corn kernels, cooked or frozen
• 1/2 cup chopped broccoli, cooked or raw (raw will turn out crunchier)
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 1 cup cubed ham and/or cooked Italian sausage
• 3 slices cooked bacon, chopped
• 1 teaspoon Herbes de Provence or other dried herbs, (or 1 tablespoon of fresh chopped herbs such as basil, rosemary, or thyme)
• 1/4 to 1/2 teaspoon cumin or curry powder
• 6 to 10 large eggs
• 2 to 3 cups grated cheddar cheese
• 6 slices day-old bread, cut into 3/4-inch to 1-inch-wide cubes
• 2 cups milk
• Salt, to taste
• Pepper, to taste
• 1 cup corn kernels, cooked or frozen
• 1/2 cup chopped broccoli, cooked or raw (raw will turn out crunchier)
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 1 cup cubed ham and/or cooked Italian sausage
• 3 slices cooked bacon, chopped
• 1 teaspoon Herbes de Provence or other dried herbs, (or 1 tablespoon of fresh chopped herbs such as basil, rosemary, or thyme)
• 1/4 to 1/2 teaspoon cumin or curry powder

Instructions

1. Preheat the oven to 350°F.
2. Make the casserole base:
   Beat the eggs in a large bowl. Mix in the milk and cheese.

   Add the bread and carefully stir until all pieces of bread are moistened (don’t over mix or the bread may disintegrate).

   Elise Bauer

   Elise Bauer

3. Beat the eggs in a large bowl. Mix in the milk and cheese.
4. Add the bread and carefully stir until all pieces of bread are moistened (don’t over mix or the bread may disintegrate).
5. Add the additions:
   Add salt and pepper to taste (if using Italian sausage, you won’t need either). If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 tablespoons of milk for every beaten egg you add.

   Elise Bauer

   Elise Bauer

6. Add salt and pepper to taste (if using Italian sausage, you won’t need either). If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 tablespoons of milk for every beaten egg you add.
7. Bake the casserole:
   Butter a 9×13-inch casserole dish. Pour the mixture into the casserole dish. (At this point, you can bake right away or transfer the casserole to the fridge and bake it the next day.)

   Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched.

   Remove from oven and let cool for 10 minutes before serving.

   Did you love this recipe? Let us know with a rating and review!

   Elise Bauer

   Elise Bauer

8. Butter a 9×13-inch casserole dish. Pour the mixture into the casserole dish. (At this point, you can bake right away or transfer the casserole to the fridge and bake it the next day.)
9. Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched.
10. Remove from oven and let cool for 10 minutes before serving.
11. Did you love this recipe? Let us know with a rating and review!