Description
This recipe for a clean-out-fridge — or kitchen sink — breakfast casserole with eggs is the perfect way to make use of what’s left in your fridge! I love adding day-old croissants or other types of bread, shredded cheese, a mix of veggies plus crispy bacon. Extremely easy, super versatile, and an absolute breeze to whip up in the morning. Recipe yields 8 servings.
Ingredients
Scale
- 3-4 Cups Bread*
- 12 Eggs
- 1 1/2 Cups Whole Milk
- 1 Cup Shredded Cheese*
- 1/2 Teaspoon Salt and Pepper
Add-Ins
- 1/2 Cup Meat*
- 1/2-1 Cup Veggies*
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9x13 baking sheet with non-stick spray.
- Roughly tear your bread and place it in the bottom of the pan.
- In a large bowl, add the eggs, milk, salt, and pepper. Whisk until combined.
- Add in shredded cheese and any meat and/or veggies you are using (if you are).
- Pour the egg mixture over the bread. Pat down the bread and make sure the egg mixture is evenly distributed over the whole pan.
- Place in the oven and bake for 45-50 minutes and until set in the middle. If the middle still jiggles, cook for another 5-10 minutes until set completely.
- Remove from the oven and cool for 5-10 minutes. Slice and enjoy!
Notes
- Any type of bread can be used - sandwich, french, croissant, sourdough, whole wheat, white, etc.
- Any type of breakfast meat can be used - bacon, ham, prosciutto, steak, etc
- Any type of veggies can be used - spinach, fresh herbs, peppers, onions, mushrooms, etc.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 293
- Sugar: 3.8 g
- Sodium: 478.7 mg
- Fat: 13.9 g
- Carbohydrates: 21.8 g
- Fiber: 1 g
- Protein: 19.3 g
- Cholesterol: 298 mg
