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Bread bread crusts Cheddar breakfast meat unsalted butter green white onion wild mushrooms cream eggs salt bell pepper center
Viewed: 47 - Published at: 5 years agoIngredients
- 16 slices (1) diced Pepperidge Farm Original White Bread
- other dense bread crusts removed
- 2 cups shredded (Mexican cheese mix w/no spices) Cheddar, American
- any combination thereof)
- 2 lb. cooked drained and crumbled breakfast meat (bacon, ham, sausage
- any combination thereof)
- 4 oz. unsalted butter
- 1 cup Green, yellow
- white onion sliced
- diced finely
- 8 oz. sliced wild
- domestic mushrooms
- 2 cups Half and Half
- 1 cup cream + 1 cup milk
- 6 eggs
- 2 t Dijon mustard to taste
- Salt and pepper to taste
- 1/2 cup bell pepper
- 4 cups per center layers) optional
Method
- Preheat oven to 350 degrees Fahrenheit Saute onion and mushrooms in 4 oz unsalted butter, set aside Spray a 7 x 11 glass heat proof pan with cooking spray or grease with butter Place 1/3 of the bread crumbs on the bottom of the pan Sprinkle 1/2 breakfast meat overall Sprinkle 1/3 cheese overall Sprinkle 1/2 of onion mushroom mixture Salt and Pepper to taste each layer Repeat bread, meat, cheese onion mushroom layer Top with remaining bread meat then cheese Whisk the egg, dairy and mustard together Pour overall Cover with non reactive foil and refrigerate overnight Bake covered with foil for 45 min remove foil and bake until golden brown A knife inserted in the center will come out with melted cheese but no wet egg.
