Everyone has their favorite breakfast casserole. That one you keep for special occasions, such as Christmas morning, or when you have family or friends staying over. 

 

I have tried many casseroles, some were good, some were ok.  So it's safe to say that I am always trying new versions, always on the look out for a different one.  

 

But there is a prerequisite for me to give a breakfast casserole a try, they have to be easy, and they have to use ingredients I already have on hand.  

 

 

 

This one comes from one of my newer Gooseberry Patch Cookbooks. 

It was super quick to make, although the recipe calls for refrigerating overnight, but I didn't, I bake it right away.

It got huge thumbs up from the family and I think it could be easily adapted to whatever ingredients your family prefers, or whatever you have on hand.

The only thing I changed was that I used two different cheeses, and I also added parsley and green onion to the egg mixture.

Give this one a try, and let me know what you think.  

 

Hearty Breakfast Casserole

Source: Gooseberry Patch Cookbooks

6 to 8 bread slices 

3-oz. pkg. ready-to-use bacon crumbles

1 lb. cooked ham, diced, or ground pork sausage, browned (I used pork sausage)

2 c. shredded Cheddar cheese (I used mozzarella and cheddar)

10 eggs, beaten 

1 c. milk 

1 t. salt 

1 t. pepper 

 

 

Arrange bread slices in a single layer in a greased 13"x9" baking pan; top with bacon and ham or sausage. Sprinkle with cheese. 

 

Whisk together remaining ingredients. Pour egg mixture over top. 

 

Cover with aluminum foil and refrigerate overnight. 

 

Bake, covered, at 350 degrees for 45 minutes to one hour, until center is set. Serves 12.