Breakfast Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 slices bread, crusts removed and bread torn into pieces
• 1 cup milk
• 4 green onions, cut into 1-inch pieces
• 1/4 cup butter
• 4 ounces mushrooms, sliced
• 10 ounces muenster cheese, cut into 1-inch cubes (or use your favorite cheese)
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh parsley leaves
• 12 eggs
• 1 teaspoon salt
• pepper
• 1/3 cup water

Recipe

• 1 preheat oven to 400-degrees f.
• 2 butter a 6-cup baking dish and set aside.
• 3 in a food processor process bread to make crumbs and then transfer crumbs to a small bowl. add milk to crumbs in bowl and let soak for 5 minutes.
• 4 chop green onions in food processor or by hand.
• 5 in a skillet over medium high heat melt butter and add green onions and mushrooms, cooking until soft (5 minutes). set aside but leave mixture in skillet.
• 6 using a food processor chop cheese with cilantro and parsley and then transfer to a second small bowl.
• 7 in a large bowl blend eggs, bread crumb mixture, salt and pepper and then stir in water.
• 8 return skillet (with green onion mixture) to stove over medium heat. add egg mixture to skillet, stirring until soft but not set (5 minutes).
• 9 spread half of the egg mixture into prepared dish, sprinkling with half of the cheese mixture. repeat with remaining egg mixture and cheese. ***can be refrigerated at this point covered and refrigerated for up to 12 hours.bring to room temperature before proceeding***.
• 10 bake in preheated oven for 18-20 minutes or until light brown and puffy.