Monday, February 18, 2013
Bacon & Mushroom Breakfast Casserole
When daughter had her birthday party last week, I knew the girls would wake up starving (all that giggling works up an appetite, you know.) For breakfast I wanted to make something that could be done ahead, and a breakfast casserole was the perfect solution. I actually made it 2 days ahead, popped it in the fridge, and just put it in the oven in the morning. I served it with fresh fruit and a box of purchases mini-danish.
The great thing about this is that you can take the basic recipe and substitute your favorite ingredients. (Remember what fun we had coming up with ideas for the Stromboli-Like Thing last week???) You could substitute peppers or artichokes or spinach for the mushroom, maybe use canned chilies and tomatoes and cheddar cheese for a Mexican theme, substitute cubed ham or cooked sausage for the bacon..... Just use anything you have on hand.
Here is the recipe for this version:
1 pound bacon
1 onion, chopped
10 package sliced mushrooms
1 large loaf Italian bread, cubed
12 eggs, lightly beaten
3 T. milk or cream
8 oz. package shredded Italian cheese blend (Provolone, Mozzarella & Asiago), or any other cheese
In large skillet, cook bacon until crisp and crumble. Place bacon in large bowl.
Drain fat from pan but do not wipe pan clean. Saute onion until translucent; transfer to bowl with bacon.
Saute mushrooms until tender; add to bowl with bacon and onions.
Spray a large shallow casserole dish (about 9 x 14) with cooking spray. Add bread cubes.
Mix together bacon, onions, mushrooms, eggs and milk. Pour evenly over bread cubes. Sprinkle with cheese. At this point casserole may be covered and refrigerated.
Preheat oven to 350 degrees. Bake casserole for 50 minutes, covered. Remove cover and bake an additional 15 minutes until center is done and cheese is browned.
Makes 8-10 servings.
We got so many yummy ideas for our Stromboli-Like Thing last week- has anyone made a breakfast casserole similar to this? Any other suggestions?