Tuesday, December 27, 2011

Breakfast Souffle Casserole


6 cups cubed bread (about 12 slices)
8-12 ounces diced ham, or sautéed breakfast sausage or Portuguese sausage, or cooked and crumbled bacon
1 package (10 ounces) frozen chopped spinach, thawed (optional)
2 cups shredded sharp cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder
Salt and fresh ground pepper to taste


Generously butter 9 x 13 x 2-inch inch glass baking dish. Arrange bread cubes on bottom of baking dish. Sprinkle breakfast meat over bread. Squeeze excess water from spinach, sprinkle on top of meat. Sprinkle cheese on top of spinach. In a large bowl, beat together milk, eggs, mustard, onion powder, salt, and pepper; pour mixture evenly over the casserole. Bake at 300 degrees for 1 hour. Enjoy!

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