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!
Recipe Notes
The prep time does not include the overnight refrigeration required for this dish...FYI.
Nutrition Facts
Egg, Cheese & Veggie Breakfast Casserole
Amount Per Serving (1 g)
Calories 226Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 111mg37%
Sodium 541mg24%
Potassium 314mg9%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 5g6%
Protein 12g24%
Vitamin A 820IU16%
Vitamin C 14.4mg17%
Calcium 287mg29%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.