My husband and I hosted Easter brunch at our home this year. One of the dishes I made was this Egg, Cheese & Veggie Breakfast Casserole. I wanted a “meatless” egg dish that our son and his girlfriend, who are vegetarians, could enjoy with the rest of us.So… in addition to our Easter ham, roasted potatoes, fresh asparagus, fruit platter, scones and deviled eggs, I made this breakfast casserole. It tasted fantastic… which was a GOOD thing, since I tweaked my own recipe for Ham n’ Cheese Breakfast Soufflé, and substituted green chiles, broccoli, asparagus, green onions, and red pepper for the meat in the original recipe (and added pepper jack cheese).
The casserole needs to be prepared and refrigerated the night before you bake it, so the bread soaks up a lot of the egg mixture. Other than a little planning ahead, the rest of the casserole is a breeze to throw together… and it was wonderful to have it all assembled on Easter and ONLY have to put it in the oven. Here’s what I did:
I cut the crust off some french bread (any white bread will do), then cut it into cubes and placed it in a baking pan that had been sprayed with non-stick spray.
I then spread green chiles over the bread cubes, followed by lightly steamed pieces of broccoli, asparagus, followed by green onions, and red peppers.
The next thing I did was add a layer of grated pepper jack cheese.
Next was a layer of cheddar cheese.
I whisked together eggs, milk, half n’ half, salt and spices in a medium sized bowl.
I poured the egg mixture evenly over the casserole.
Casserole was covered with plastic wrap and refrigerated over night. The next day I brought the casserole out of the refrigerator about half an hour before baking (to take the chill off). I baked the casserole for one hour, then removed it to a wire rack to cool down just a bit before cutting into 12 pieces and serving.
It really was delicious! The leftovers are easily reheated in the microwave and stay quite yummy! Hope you will give this egg, cheese & veggie casserole a try!
- 10 slices white bread , crusts removed
- 1 can (4 ounces) chopped green chiles, drained
- 1 cup grated cheddar cheese
- 1 cup grated pepper jack cheese
- 1 cup chopped broccoli (chopped and lightly steamed)
- 1 cup fresh asparagus (cut into 1 " pieces, and lightly steamed)
- 2 green onion stalks (white and green sections), sliced
- 1/4 cup chopped red pepper
- 6 eggs , slightly beaten
- 2 cups milk
- 1 cup half n' half
- 1 teaspoon salt
- 3/4 teaspoon dry mustard powder
- 2 Tablespoons dried parsley flakes
- Spray a 9x13 pan with non-stick spray.
- Remove the crusts from the bread and discard. Cut remaining bread into cubes. Spread bread cubes in prepared baking dish. Add the following ingredients in layers, distributing evenly across the pan:
- Add diced green chiles.
- Add lightly steamed and chopped broccoli and asparagus. Next, add sliced green onions, and chopped red peppers.
- Add grated pepper jack cheese
- Add grated cheddar cheese.
- In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley until fully combined. Pour this mixture evenly over the top of the casserole. Cover pan with plastic wrap; refrigerate overnight.
- On the day you are going to bake it, remove pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. While it sits, preheat oven to 350 degrees.
- When ready, remove plastic wrap from casserole; place casserole in oven.
- Bake for 1 hour at 350 degrees (or until the eggs are "set" in the middle of pan).**If you forget, and end up taking the dish straight from refrigerator to oven, remember to add another 25-30 minutes of baking time!
- When casserole is done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut into serving pieces. This dish is at it's very best when it has had a chance to cool down just a bit. Enjoy!