Description

This Southern-style kitchen sink breakfast casserole is your go-to for cleaning out the fridge! Made with whatever you’ve got on hand—day-old biscuits, croissants or my favorite - sourdough bread, a handful of veggies that need to be used up, whatever random bits of cheese you have in that drawer, and crispy bacon or sausage. This oven-baked beauty is hearty, comforting, and endlessly customizable. You can prep it the night before and just pop it in the oven come morning. It’s the kind of down-home, no-waste recipe that’ll have everyone coming back for seconds! Serves 8.

Ingredients

Scale

12 Eggs
1 1/2 Cups Whole Milk
1/2 Teaspoon Salt and Pepper
1 Cup Shredded Cheese*
1/2-1 Cup Veggies*
1/2 Cup Meat*
3-4 Cups Bread*

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Instructions

Preheat the oven to 350 degrees.
Grease a 9x13 baking sheet with non-stick spray.
Roughly tear your bread and place it at 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. Whisk again.
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 - french, croissant, sourdough, leftover buns, 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.
Any combo of cheese can be used - cheddar, feta, swiss, pepperjack, 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