Easy Oven Brunch Bake
This recipe has grown into a family tradition. Being easy and having to be prepared the day before baking, I usually serve it the morning we are going to have a big meal or celebration (Christmas, Thanksgiving, Easter, etc.). I can't recall exactly where I got the original recipe from but it's been adapted over the years and trust me, it will satisfy even the heartiest of appetites.
One thing I love about this recipe is its adaptability. You can use any cooked meat in place of the ham and bacon - sausage, beef, chicken... even hot dog if you wanted to! Add or subtract veggies as desired - though keep in mind that the green and red peppers add a beautiful color pop to the dish so taking either away might subtract from the visual appeal a bit.
Easy Oven Brunch Bake
Ingredients
4 Eggs
2 cups Milk
1 teaspoon Dijon mustard
3 cups French bread ; cubed
8 ounce Cheddar cheese ; shredded
1 cup Mushrooms ; chopped
1 cup Red bell pepper ; chopped
1/2 cup Green onion ; chopped
1/4 cup Bacon bits
1/4 cup Ham ; chopped
Instructions
Beat eggs, milk and mustard in large bowl with wire whisk until well blended. Add remaining ingredients; stir gently to mix well.
Pour into lightly greased 12x8 inch baking dish, cover. Refrigerate several hours or overnight.
Preheat oven to 325°F. Uncover baking dish. Bake 45-50 minutes or until knife inserted in center comes out clean.
One thing I love about this recipe is its adaptability. You can use any cooked meat in place of the ham and bacon - sausage, beef, chicken... even hot dog if you wanted to! Add or subtract veggies as desired - though keep in mind that the green and red peppers add a beautiful color pop to the dish so taking either away might subtract from the visual appeal a bit.
Easy Oven Brunch Bake
4 Eggs
2 cups Milk
1 teaspoon Dijon mustard
3 cups French bread ; cubed
8 ounce Cheddar cheese ; shredded
1 cup Mushrooms ; chopped
1 cup Red bell pepper ; chopped
1/2 cup Green onion ; chopped
1/4 cup Bacon bits
1/4 cup Ham ; chopped
Instructions
Beat eggs, milk and mustard in large bowl with wire whisk until well blended. Add remaining ingredients; stir gently to mix well.
Pour into lightly greased 12x8 inch baking dish, cover. Refrigerate several hours or overnight.
Preheat oven to 325°F. Uncover baking dish. Bake 45-50 minutes or until knife inserted in center comes out clean.
Comments
Post a Comment