Ingredients
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6 large eggs, whisked
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⅔ cup milk
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1 cup shredded cheese, such as Mexican blend, mozzarella, cheddar, or Monterey Jack
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½ teaspoon kosher salt
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5 slices day-old whole wheat bread, cut into cubes
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4 slices bacon, cooked and crumbled
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1 cup cooked vegetables, chopped, such as broccoli, corn, bell peppers, or onions
Instructions
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Preheat the oven. Heat the oven to 350°F and grease an 8 × 8-inch baking dish.
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Prepare the egg mixture. In a large bowl, whisk together the eggs, milk, shredded cheese, and salt until well combined.
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Add the bread. Stir in the cubed bread until coated with the egg mixture. Mix gently to keep the bread from breaking apart.
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Fold in the fillings. Add the crumbled bacon and chopped cooked vegetables. Stir gently to distribute them evenly.
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Fill the baking dish. Pour the mixture into the prepared dish and spread it evenly.
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Bake. Bake for 45–50 minutes, until the top is golden and the center is set. The egg mixture should reach 160°F in the center.
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Rest and serve. Let the casserole rest for a few minutes before slicing and serving.
To double the recipe, use a 9 × 13-inch baking dish and check the center for doneness before serving.
Notes
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Use day-old bread: Slightly stale bread absorbs the egg mixture while helping the casserole maintain its texture.
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Avoid overmixing: Stir gently after adding the bread to keep the cubes intact.
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Use fully cooked fillings: Cook the bacon and vegetables before adding them to the casserole.
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Choose the right dish: A sturdy baking dish with high enough sides helps the casserole cook evenly and prevents spills.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
