OVERNIGHT EASTER CASSEROLE
Source: Panera Bread
2 tablespoons butter, soft
6 to 8 French or sourdough slices, cubed
1 pound bacon, cooked and chopped (may also use sausage, ham)
1/3 cup chopped peppers (may also use broccoli, tomatoes, mushrooms, well drained spinach)
1 1/2 cups shredded cheddar cheese
5 beaten eggs
2 cups half-and-half
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
3 green onions, chopped
1 tablespoon parsley, chopped
Butter a 13 x 9 x 2-inch baking pan. Place bread cubes in baking pan. Add crumbled meat and chopped veggies. Top with cheese.
Whip eggs, half-and-half, salt, pepper and dry mustard. Pour over all bread mixture, covering thoroughly. Cover baking pan with plastic wrap and refrigerate overnight.
Bake at 350 degrees F for 35-45 minutes or until set and brown on top.
Garnish with green onions and parsley.
This sounds so good! I would have to tweak it a bit and use gluten-free bread, but Udi’s makes a great frozen loaf that would be probably be perfect. I love the idea of waking up Easter morning (or any morning, for that matter) and just being able to slide it in the office. Makes me look like a breakfast genius, and wards off the crankies who just aren’t themselves until they’ve eaten breakfast. Thanks for sharing the recipe!
What a wonderful recipe to make for Easter Breakfast! I really like it, and want to make it for my family! I like the cheese the eggs and using half and half!!Thanks so much for sharing.
you’re welcome Karen! Hope you enjoy it!
Tami
I made this at Christmas time one year and it was a hit!