It may be Wednesday but it’s not too early to start planning next weekends breakfast. Weekends are about slowing down and reconnecting with family and friends. There is nothing better than a leisurely breakfast around the kitchen table. The smell of hot coffee brewing and chatting with those you love.
I first made these breakfast casseroles for my family on Christmas morning a few years back. Last year I made it for our staff Christmas breakfast where they were a big hit. Our unseasonably cool summer has me thinking about fall already and cold Saturday mornings.
This egg dish is like an omelet in a cup. You can take this recipe and customize it to what your family wants. Substitute sausage or turkey bacon. Add a few vegetables, combine your favorite cheeses. If you are making it for a big crowd, double the recipe and place in a 13×9 baking dish.
The great part is you can prep and assemble the day before. You wake up turn on the oven and pop them in. Sit down and drink a cup of coffee or tea while waiting or them to bake.
Bacon and Cheddar Breakfast Casserole
Bake a cheesy breakfast casserole in individual souffle dishes for a warm and delicious way to start the day.
- 4 ounces French bread
- ?2 cups shredded cheddar cheese
- 4 slices crisp bacon
- 2 cups whole milk
- 4 eggs lightly beaten
- 3 tablespoons parmesan cheese
- 1 teaspoon mustard
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1/8 teaspoon onion powder
- Pinch of cayenne pepper
Toss the bread, cheese and bacon in a bowl. Divide into 6 10-ounce ramekins or a 2-quart casserole dish.
Mix remaining ingredients and pour over the bread mixture. Cover and refrigerate for 8-24 hours.
Preheat oven to 350. Bake for 25-30 minutes for individual ramekins or 40 minutes for the casserole.
Substitutes: Mix 1 cup Monterey jack with 1 cup cheddar cheese. Add ½ chopped jalapeno. Serve with salsa.