Mix-and-Match Brunch Casserole

Customize this favorite for your guests: It's a foolproof crowd-pleaser.

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from foodnetwork.com

Ingredients

  • 10

    eggs

  • 3

    C half and half

  • 1-1/2

    tsp kosher salt

  • 6

    C Bread:

  • Country white

  • Semolina, crusts removed

  • Sourdough, crusts removed

  • Hot dog buns

  • Croissants

  • Potato bread

  • Challah

  • Baguette

  • 2

    C Cheese:

  • Cheddar

  • Swiss

  • Monterey jack

  • Pepper jack

  • Goat cheese

  • Muenster

  • Fontina

  • 1-1/2 to 3

    C Veggies:

  • Onions, sliced and caramelized

  • Plum tomatoes, seeded and chopped

  • Zucchini, chopped and sautéed

  • Butternut squash, peeled, chopped and roasted

  • Broccoli florets, blanched and chopped

  • Frozen artichoke hearts, thawed and sautéed

  • Bell peppers,chopped and sautéed

  • Kale or spinach, chopped and sautéed

  • Mushrooms, sliced and sautéed

  • 1 to 1-1/2

    C Meat:

  • Bacon, cooked and crumbled

  • Sausage, cooked and crumbled

  • Ham, diced

  • Rotisserie chicken, shredded

  • Kielbasa, diced and sautéed

  • 1/4-1/2

    C any of the following:

  • Grated parmesan

  • Canned green chiles, drained and diced

  • Olives, chopped and patted dry

  • Oil-packed sun-dried tomatoes, drained, chopped and patted dry

  • Herbs (basil, chives, cilantro and/or parsley), chopped

  • Scallions, chopped

Directions

1. Choose Your Bread Cut bread into 1-inch cubes to make 6 cups. (Day-old bread works best.) 2. Prep Your Cheese Shred or crumble 2 cups total. 3. Pick Your Veggies Prepare 1 1/2 to 3 cups total. 4. Choose Your Meat (Optional) Prepare 1 to 1 1/2 cups (choose 1). 5. Make the Custard Whisk 10 eggs in a large bowl with 3 cups half-and-half and 1 1/2 teaspoons kosher salt. Whisk in 1/4 to 1/2 cup of any of the following: 6. Bake the Casserole Scatter half of the bread in a buttered 9-by-13-inch baking dish. Sprinkle with 1 1/2 cups cheese, then add the vegetables, meat and remaining bread. Pour the custard on top; cover with plastic wrap and let stand 30 minutes or refrigerate overnight (bring to room temperature before baking). Preheat the oven to 325 degrees F. Uncover; sprinkle with the remaining 1/2 cup cheese. Bake until slightly puffed and just set, 40 to 50 minutes. Let rest 10 minutes before serving.

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