Breakfast Casserole Recipe
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Frying pan
- Spatula
Ingredients
- 6 Slices bread, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup bell peppers, diced
- 1/2 cup onion, diced
- 1/2 cup mushrooms, sliced
Instructions
Prepare the Base:
- Preheat your oven to 350°F (175°C).
- Lightly grease the 9x13-inch baking dish.
- Spread the cubed bread evenly in the bottom of the baking dish.
- Sprinkle the shredded cheddar and mozzarella cheese over the bread cubes.
Cook the Vegetables:
- Heat a frying pan over medium heat and add a small amount of oil.
- Sauté the diced onions, bell peppers, and mushrooms until softened, about 5 minutes.
- If using spinach and sun-dried tomatoes, add them in the last 2 minutes of cooking.
- Spread the cooked vegetables evenly over the bread and cheese layer.
Bake the Casserole:
- Cover the casserole dish with aluminum foil (optional, helps prevent over-browning).
- Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
- If you prefer a crispier top, remove the foil in the last 10 minutes of baking and sprinkle additional cheese on top if desired.
Rest and Serve:
- Remove the casserole from the oven and let it rest for about 10 minutes before serving.
- Garnish with fresh herbs if desired, and serve warm.
Notes
Enjoy your delicious breakfast casserole! This dish can also be prepared the night before and baked in the morning for an easy, stress-free breakfast.