Egg and Broccoli Breakfast Casserole

By Tdunl

Ingredients

• 1 lb bacon
• 8 ounces broccoli, cut into florets or 1 bag frozen broccoli
• 8 slices bread
• 2 tablespoons butter, softened
• 2-4 cups shredded Cheddar cheese
• 12 eggs
• 2 cups milk
• 1/2 teaspoon dry mustard
• salt and pepper to taste

Details

Servings 12
Adapted from

Preparation

Step 1

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

For fresh broccoli: Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.
For Frozen Broccoli: no need to thaw or cook ahead

Lightly butter a 9x13 inch baking pan.

Lightly butter bread slices. Line bottom of baking pan with bread slices.

Cover bread with cheese, bacon and broccoli.

In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan.

Refrigerate overnight or bake immediately.

Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C).

Bake until eggs are solid, approximately 60 minutes.