Brunch Egg Casserole

By ukiahgal67

Our families favorite brunch! We often serve this dish for the masses during the holidays and special occasions we are all together.

Ingredients

• 4 cups French bread, cubed (remove crust if desired)
• 2 cups Mexican blend cheese, shredded
• 10 eggs, lightly beaten
• 1 quart milk
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• Freshly ground pepper to taste
• 8 to 10 slices bacon, cooked and crumbled
• 1/2 cup mushrooms, sliced

Details

Adapted from eatingbender.com

Preparation

Step 1

Slice the crust off of the French bread.

It’s optional, but we find that it makes it easier for the egg to soak into the bread if there isn’t any crust.

Spray a 9×13-inch baking dish with cooking spray.

Arrange the crust-less bread in cubes (we just pull off small chunks by hand) in the baking dish until the entire bottom is covered. Sprinkle the bread crumbs with the cheese.

In a large bowl, combine the eggs, milk, dry mustard, salt, onion powder, and pepper and mix until completely blended.
Pour the egg mixture evenly over the bread crumbs and cheese.

Sprinkle everything with the bacon and mushrooms. You can then cover and chill the dish for up to 24 hours.

When you’re ready to go, bake at 325 degrees fahrenheit uncovered for 1 hour or until set (the sides are golden brown and clearly cooked). You can tent the dish with aluminum foil if it begins to over-brown.

Once it has cooled and is easy to cut, divide it into 16 even slices and serve!