Brunch Casserole

Forget the morning frenzy. This casserole tucks into the fridge the night before for an easy, breezy morning. Not only is it convenient, it's also a great way to make the most of the flavors. The rest in the fridge give the custard time to soak into the bread and for all the flavors to mingle. Win-Win!
3 slices day old white bread
1/2 lb bacon, breakfast sausage, Italian sausage, chorizo or bacon
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/3 cup chopped sundried tomato
1 Tbl Brunch Blend
5 eggs
1/3 cup heavy cream
1 tsp Maldon Salt
1/4 tsp freshly grated nutmeg
1 cup grated sharp cheddar cheese

Spray a baking dish with nonstick spray. Scatter the bread cubes in the dish. In a skillet, cook the protein over medium heat until fully cooked through. If the protein rendered lots of fat (like bacon), pour off the fat but do not wipe out the skillet. Add the onion, bell pepper, sundried tomatoes and Brunch Blend to the cooked meat in the skillet. Saute until softened but still crisp-about 4 minutes. Remove from heat.

In a bowl, beat the eggs and heavy cream with the salt and nutmeg. Scrape the meat mixture into the baking pan over the bread cubes. Top with the shredded cheese and then pour the egg mixture on top. Cover and place in the refrigerator overnight. The next morning, preheat the oven to 350°F. Allow the casserole to sit on the countertop for about 20 minutes to take off the chill. Bake for 30-40 minutes or until golden brown on the edges and firm in the center. 

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