Egg Casserole


6 slices bread, toasted and cut into small pieces (prefer stone ground whole wheat)
6 large eggs
2 cups milk
1 pound ham, bacon, sausage or combo
4 ounces butter
1/2 pound sliced, fresh mushrooms (optional)
8 green onions, finely chopped
1/4 teaspoon dry mustard
1 cup Colby and Monterey Jack Cheese


Spray a 9x13-inch casserole pan with cooking spray. Saute meats and drain. Melt butter. Add garlic, mushrooms, and green onions, and saute then add to meat and mix thoroughly. Beat eggs with milk, mustard, and salt. Add toast and ¼ cup of cheese. Add meat and blend together. Fill pan with mixture and sprinkle with remaining cheese. Cover and refrigerate overnight. Preheat oven to 350 and bake 40-45 minutes.


10 Servings

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