8 slices bread, cubed or torn into bites size pieces OR 16 oz frozen cubed potatoes
1/2 onion, chopped and sauteed
1/2 red bell pepper, chopped and sautéed
Asparagus, diced and cooked
1 pound breakfast sausage, cooked and diced
2 cups cheese, grated (I use sharp cheddar and pepper jack.)
8 - 10 eggs
1 cup milk
1 cup of half and half
salt and pepper to taste
Lightly grease a 13x9 pyrex. Layer frozen potatoes (sprinkle potatoes with salt and pepper) or bread cubes.
Layer with veggies, sausage and cheeses.
Mix eggs with half and half and milk. Season with salt and pepper.
Pour mixture evenly over the casserole.
Bake uncovered in 350 degree oven for 45-50 minutes, or until set in the middle.
Can be put together the night before. (Let the casserole sit out 30 minutes in the morning before baking, if you do.) May need to cook a bit longer, too. If getting brown but not set in the center, cover with foil and continue baking.
*****This is the original recipe. You can use any cheese combinations as well as any vegetable combinations. Sausage, ham or bacon adds great flavor as well.
At Harvest Brunch 2017 we did 3 different egg casseroles:
Broccoli, yellow squash, with pepper jack and cheddar.
Asparagus with goat, mozzarella and parmesan. See below.
Tomato, pesto with mozzarella and parmesan.